Winter pilaf
A quick midweek meal that will help you use up leftover turkey, goose or duck, nuts and even a dollop of cranberry sauce
Celeriac salad with Parmesan, walnuts & parsley
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- juice 1 lemon
- ½ celeriacpeeled, and cut into sixths
- 2 celerysticks from the inner bunch, plus celery leaves
- small pack parsleyleaves picked
- handful walnut halvestoasted
- 50g parmesan(or vegetarian alternative), shaved into ribbons
- 1 tbsp olive oilplus extra to drizzle
For the dressing
- 1 tbsp wholegrain mustard
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
Nutrition: per serving
- kcal269
- fat25g
- saturates5g
- carbs3g
- sugars2g
- fibre6g
- protein8g
- salt0.8g
Method
step 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.
step 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.
