Salads
Celeriac salad with yoghurt dressing
This is a somewhere in between coleslaw and celeriac rémoulade and uses yoghurt instead of mayonnaise for a lighter finish. It can be garnished with parsley, capers or chopped gherkins. This vegetarian winter salad goes beautifully with salmon and chicken.
Ingredients
- 500g celeriac
- juice of 1 lemon
- 2 tbsp olive oil
- 2 tbsp yoghurt
- 1 tbsp white wine vinegar
- 1 tsp English mustard
- salt and pepper
Method
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Step 1
Peel and chop the celeriac into matchsticks and put them into a bowl of cold water then add the lemon juice. Bring a saucepan of water to the boil and add the celeriac. Bring back to the boil, blanching the celeriac, then drain and rinse. Pat dry with a cloth.
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Step 2
For the dressing put the oil, yoghurt, white wine vinegar, English mustard, salt and pepper in a jar, shake it up and mix with the celeriac.