Celeriac, carrot and walnut salad

January 7, 2019

Celeriac, carrot and walnut salad.

Unfortunately I can’t take a credit for this lovely salad. The recipe comes from one of the books of the Italian food writer, Anna Del Conte.

I have changed slightly the quantities of the dressing ingredients, but anyway, you can play with them and find the proportions that most appeal to your taste.

Serves 4:

  • 250 g of celeriac, cleaned
  • 250 g o young carrots
  • 4 tbsp of olive oil
  • juice of 1/2 lemon
  • 1 tsp of Dijon mustard
  • 1 tsp of red wine vinegar
  • 1 tbsp of balsamic vinegar
  • sea salt
  • pepper
  • 50 g of walnut kernels, coarsely chopped

Scrub and wash the carrots. First cut them into long thin slices and then cut them again into  matchstick sized strips.

Finally julienne the celeriac to matchsticks (use a mandoline to thinly slice the celeriac first and then cut into strips).

For the dressing:

Pour the olive oil into a cup, beat in the mustard and the two vinegars. Season with salt and pepper and mix again, add the lemon juice and taste.

*Del Conte uses the lemon juice to drizzle the cut vegetables, but if you cut them and serve the salad immediately, you can skip that and add the juice into the dressing.

Spoon the dressing over the salad and mix the whole thing together. Taste and season again if necessary.

Sprinkle the walnut kernels on top.