Crunchy French-style celeriac salad in a creamy mustard dressing.
Serves 4 | Preparation: 20 minutes | Cooking: 0 minutes | Total: 40 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
500 g celeriac, peeled
1 lemon, juiced
4 tbsp mayonnaise
3 tbsp plain yoghurt
2 tsp Dijon mustard
3 tbsp chopped parsley
1 tbsp chopped chives
½ tsp salt
¼ tsp black pepper
Method
Mix the mayonnaise, yoghurt, mustard and half the lemon juice in a large bowl.
Cut the celeriac into fine matchsticks or grate it coarsely. Toss it immediately in the remaining lemon juice so it stays pale.
Fold the celeriac into the dressing with the herbs, salt and pepper. Rest in the fridge for 20 minutes so the flavours mellow.
Taste, adjust the seasoning and serve cold with bread or as a side.
Variations and substitutions
Keeps 2 days in the fridge. Use all yoghurt for a lighter version.
Use an extra 45 g yoghurt instead of mayonnaise for a lighter dressing. Add a finely sliced apple just before serving, or use wholegrain mustard for a milder texture.
Homegrown and seasonal produce
Scrub soil from the celeriac before peeling. Its tangled roots hide grit; weigh 500 g after trimming for a generous salad.
Storage and freezing
Keep prepared ingredients covered in the fridge at 5°C or below. Eat within 48 hours, or within 24 hours for the raspberry fool and dressed tomato mixture. Assemble toasts just before serving. These finished salads, topped toasts and cream desserts do not freeze well; freeze suitable fruit or roasted vegetables separately instead.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph illustrating the ingredients or a serving idea.
