Celeriac and Walnut Salad

Around this time of year, as the dark nights and frosts draw in, most of us turn our attention towards all manner of roasts, pies and hotpots. But I wanted to demonstrate a super tasty salad that celebrates autumnal ingredients, whilst still scratching the itch for something umami.

Raw Celeriac

Whilst uncooked, celeriac has a good amount of vitamin c (this salad contains half your recommended daily amount per person) which is a vitamin that degrades with heat. By using acidic ingredients like lemon juice, vinegar and yoghurt, we soften the celeriac in a 20-30 minute marinade, making it much tastier and al dente in texture, and preserve the nutrients more effectively. This, in turn, aids in the digestion of iron found in walnuts. Just in case you wondered.

Celeriac and Walnut Salad Recipe
Serves 2-3

• Half a large (or a whole small) celeriac

• 5tbs Greek/natural yoghurt (the sourer the better)

• 30ml Dressing oil (a strong tasting extra virgin olive oil is perfect)

• 2tsp Wholegrain mustard

• 2tbs Capers

• Half a lemon juice

• A cap full of cider vinegar

• 50g Parmesan style cheese (if using plant-based, I’d pick aged Gondino)

• 3 Handfuls of walnuts, toasted and lightly crushed

• A bunch of freshly picked parsley

• 2 Pinches of smoked salt

Step 1.

Clean and remove the skin of the celeriac. Using a knife, remove the rooty base to give yourself a flat surface to work with. Cut it into 2-3cm chunks and turn a mandoline to it’s thinnest setting. If you don’t have a mandoline you can use a peeler to shave the whole thing down to its spongy core. Slice the whole thing down and place it in a bowl.

Step 2.

Add the yoghurt, mustard, lemon juice, vinegar, salt and oil (reserving some oil to dress with afterwards). Get a hand into the bowl and mix everything well, then set aside and let the magic happen for 30 minutes.

Step 3.

Whilst the celeriac marinades, heat a pan on a medium flame and place the walnuts in it. Toss them around for 3-4 minutes to release the aromatic oils, then leave to cool.

Step 4.

To plate up, place a handful of celeriac in the middle of a plate or bowl (take from the bottom of your mixing bowl as this is where the oil, vinegar and lemon juice will be). Drizzle with extra oil, then top with walnuts, parsley, grated cheese and cracked black pepper.