Ribbon celeriac salad

                    With a parsley, yoghurt and caper dressing

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                    Ribbon celeriac salad

                    Ribbon celeriac salad

                    Serves 6
                    Cooks In15 minutes
                    DifficultySuper easy
                    Nutrition per serving
                    • Calories 87 4%
                    • Fat 6.6g 9%
                    • Saturates 0.9g 5%
                    • Sugars 3g 3%
                    • Salt 1.20g 20%
                    • Protein 2.3g 5%
                    • Carbs 3.4g 1%
                    • Fibre 2.2g -
                    Of an adult's reference intake
                    recipe adapted from

                    Jamie's Kitchen

                    Tap For Method

                    Ingredients

                    • 1 celeriac , peeled
                    • 1 bunch fresh flat-leaf parsley
                    • 2 anchovies , finely chopped
                    • 2 heaped tablespoons capers , finely chopped
                    • 2 heaped tablespoons small sweet and sour gherkins , finely chopped
                    • 5 tablespoons fat free natural yoghurt
                    • 1 heaped tablespoon Dijon mustard
                    • 3 tablespoons extra virgin olive oil
                    • 2-3 tablespoons sherry, red or white wine vinegar
                    • sea salt
                    • freshly ground black pepper
                    Tap For Method
                    recipe adapted from

                    Jamie's Kitchen

                    Tap For Ingredients

                    Method

                    1. Once you’ve peeled the celeriac, chuck away the skin and then carry on peeling around it, giving you long ribbons. If they break every now and again it doesn’t matter. Continue until you reach the fluffy tasteless inner core, which you should throw away. Remove and discard the chunky stalks from the parsley, then finely slice the thinner stalks and roughly chop the leaves.
                    2. Put your celeriac and parsley into a large bowl and mix together with all the other ingredients. Season to taste, adding a little more vinegar if need be, then serve straight away.
                    3. Try this: Put some of this salad on a plate, then cover it completely with some smoked salmon and plenty of ground black pepper.
                    4. Or this: Roast a nice chicken. Allow it to cool and serve with this salad.
                    recipe adapted from

                    Jamie's Kitchen


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