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Celeriac salad with Parmesan, walnuts & parsley

An elegant no-cook starter or special light lunch packed with crunch and earthy flavours

  • Prep: 15 mins
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 269
  • Carbohydrates 3
  • Saturated Fat 5
  • Sugar 2
  • Protein 8
  • Fat 25
  • Fibre 6
  • Salt 0.8

Nutrition per serving

  • Calories 269
  • Carbohydrates 3
  • Saturated Fat 5
  • Sugar 2
  • Protein 8
  • Fat 25
  • Fibre 6
  • Salt 0.8

Ingredients

  • juice 1 lemon
  • ½ celeriac, peeled, and cut into sixths
  • 2 celery sticks from the inner bunch, plus celery leaves
  • small pack parsley, leaves picked
  • handful walnut halves, toasted
  • 50g Parmesan (or vegetarian alternative), shaved into ribbons
  • 1 tbsp olive oil, plus extra to drizzle
  • 1 tbsp wholegrain mustard
  • 3 tbsp olive oil
  • 1 tbsp sherry vinegar

Method

  1. To make the dressing, whisk all the ingredients together with 1 tbsp water and some seasoning, and set aside. Tip the lemon juice into a bowl. Use a swivel blade peeler to shave thin ribbons of celeriac into the lemon juice and toss to coat.

  2. Thinly slice the celery sticks on an angle, but keep the leaves. Toss all the ingredients, except the Parmesan, with the celeriac and season with sea salt and a little pepper. Pile the salad onto 4 plates and top with the Parmesan shavings. Drizzle with the dressing and extra olive oil before serving.

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