Celeriac salad with Parmesan, walnuts & parsley

Name: Celeriac salad with Parmesan, walnuts & parsley
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 juice lemon; 1 celeriac, peeled, and cut into sixths; 2 celery sticks from the inner bunch, plus celery leaves; 1 small pack parsley, leaves picked; 1 handful walnut halves, toasted; 50 grams parmesan (or vegetarian alternative), shaved into ribbons; 1 Tbsp olive oil, plus extra to drizzle; 1 Tbsp wholegrain mustard; 3 Tbsps olive oil; 1 Tbsp sherry vinegar

Celeriac salad with Parmesan, walnuts & parsley is a gluten free and primal recipe with 4 servings. One serving contains 261 calories, 7g of protein, and 23g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of juice of lemon, celeriac, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 15 minutes. Barley Salad with Parsley and Walnuts, Sticky cod with celeriac & parsley mash, and Celeriac & roasted garlic soup with parsley oil are very similar to this recipe.

Instructions

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.

Ingredients you will need

Lemon Juice

Seasoning

Celeriac

Water

Equipment you will use

Peeler

Whisk

Bowl

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.

Ingredients you will need

Celery Rib

Celeriac

Parmesan

Sea Salt

Pepper

Drizzle with the dressing and extra olive oil before serving.

Ingredients you will need

Olive Oil

Equipment

Peeler

Whisk

Bowl

Ingredients

Servings:

juice lemon 1

celeriac, peeled, and cut into sixths 2

celery sticks from the inner bunch, plus celery leaves 1small

pack parsley, leaves picked 1handful

walnut halves, toasted 50grams

parmesan (or vegetarian alternative), shaved into ribbons 1Tbsp

olive oil, plus extra to drizzle 1Tbsp

wholegrain mustard 3Tbsps

olive oil 1Tbsp

sherry vinegar

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.