RIBBON CELERIAC SALAD
This flavour-packed celeriac salad is absolutely amazing with smoked salmon or roast chicken
Provided by Jamie Oliver
Categories Sides Jamie's Kitchen Vegetables Christmas French Starters
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Once you've peeled the celeriac, chuck away the skin and then carry on peeling around it, giving you long ribbons. If they break every now and again it doesn't matter. Continue until you reach the fluffy tasteless inner core, which you should throw away. Remove and discard the chunky stalks from the parsley, then finely slice the thinner stalks and roughly chop the leaves.
- Put your celeriac and parsley into a large bowl and mix together with all the other ingredients. Season to taste, adding a little more vinegar if need be, then serve straight away.
- Try this: Put some of this salad on a plate, then cover it completely with some smoked salmon and plenty of ground black pepper.
- Or this: Roast a nice chicken. Allow it to cool and serve with this salad.
Nutrition Facts : Calories 87 calories, Fat 6.6 g fat, SaturatedFat 0.9 g saturated fat, Protein 2.3 g protein, Carbohydrate 3.4 g carbohydrate, Sugar 3 g sugar, Sodium 1.20 g salt, Fiber 2.2 g fibre
CELERIAC AND CELERY SALAD
This is a really clean salad, fantastic with fish or cold meats. For it to be as delicate as it should be, the celery and celeriac should be very finely sliced. You can do this by hand with a knife or with a mandolin slicer, which you can pick up really cheaply. It will make the job so much easier.
Provided by Jamie Oliver
Time 22m
Yield 4 servings
Number Of Ingredients 2
Steps:
- All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as opposed to at the table. Place on a large plate and sprinkle with some extra pomegranate seeds. Sometimes I crumble goat's cheese over this, or some ricotta salata which I encrust with dried herbs, salt and pepper, drizzled with olive oil and bake until golden in a hot oven.
- All you have to do is strip back the celery and peel the celeriac and then finely slice. Place in a bowl with some chopped flat-leaf parsley and a handful of pomegranate seeds (make sure you use just the red seeds, not the bitter yellow stuff). Season and dress with olive oil and lemon juice dressing. This salad can be dressed a little before you need it, as
CELERY ROOT SALAD (REMOULADE)
Steps:
- Gather the ingredients.
- Scrub and peel the celery root. Shred it on a large-hole grater or with a food processor. Set aside.
- In a medium bowl, combine the mayonnaise, mustard, and lemon juice. Add salt and pepper to taste.
- Stir in the grated celery root to coat thoroughly.
- Serve immediately or chill in the refrigerator before serving.
- Enjoy.
Nutrition Facts : Calories 104 kcal, Carbohydrate 7 g, Cholesterol 4 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 323 mg, Sugar 0 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g
MARY BERRY'S CELERIAC REMOULADE
Celeriac remoulade is one of the simplest salads you will ever come across, perfect as a side dish or with some leaves for a healthy light lunch.
Provided by Mary Berry
Categories Side dishes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown.
- Mix all the dressing ingredients together and season with salt and pepper.
- Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving.
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