Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
The classic French bistro salad of crisp shredded celeriac in a creamy, mustardy dressing.
Side dish. Good with cold roast beef, smoked mackerel or ham. Find a main
Equipment: Box grater or mandoline, large bowl
Measures and names
Ingredients
- 400 g celeriac (celery root), peeled weight, about ½ large celeriac
- ½ lemon, juiced
- 3 tbsp mayonnaise
- 1 tbsp crème fraîche
- 2 tsp Dijon mustard
- 1 tbsp flat-leaf parsley, chopped
- Salt and black pepper
Method
- Whisk the mayonnaise, crème fraîche and mustard in a large bowl with a good pinch of salt and pepper.
- Cut the celeriac into fine matchsticks with a mandoline or knife, or coarsely grate it, and immediately toss with the lemon juice.
- Add the celeriac to the dressing and mix until every strand is coated.
- Leave for 15-30 minutes if you can, so the celeriac softens slightly, then taste, adjust the seasoning and scatter with parsley.
Swaps and tips
Choose a mayonnaise made with olive oil and without added sugar, and check the label. Toss the celeriac in lemon straight away so it doesn't brown. Keeps for 2 days in the fridge.
Easy variations
- Add a tbsp of chopped capers or cornichons
- Use wholegrain mustard instead of Dijon
- Stir in a little chopped tarragon
- Swap the crème fraîche for Greek yoghurt
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 4 g | 4 g | 10 g | 120 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
