You should receive an email shortly.
Please log in to add this recipe
Go to binder
A classic French side salad that makes the most of mellow and versatile celeriac. Simply use a sharp knife to top and tail the celeriac and remove the thick skin, then mix up your Sunday roast and serve this delicious dish as a seasonal side. See method
of the reference intake
Put the lemon juice in a large bowl. Cut the celeriac into fine matchsticks, tossing the pieces in the lemon juice as you go to prevent browning. Repeat with the apples.
Mix in the mayonnaise, crème fraîche, mustard, capers and dill, and season to taste with black pepper. Keep, covered, in the fridge for 2-3 days.
Tip: This salad works wonderfully with fish. Try serving it with hot smoked salmon and crusty bread.
See more Celeriac recipes
Before you comment please read our community guidelines.