I’m in a celeriac mood lately (see last week’s post) and it seems every where I look (whether foodblog or cookbook) there’s another great and original use for this great, underused vegetable.
Served raw celeriac is crunchy and aromatic. Come to think of it, so is parsnip. And fennel. So what if you combine the three?
This salad is bound together by the inclusion of a mustard and lemon juice dressing. I’ve also included a liberal handful of torn up garden mint and parsley leaf which compliment the flavours perfectly giving little taste explosions in your mouth.
Finally the crunch of the salad on top of a piece of good toasted bread is (in my opinion at least) a really robust salad perfect for those early Spring days.
This recipe is also my entry for this week’s great Weekend Herb Blogging event, being held over at jugabandi.
Celeriac, Parsnip and Fennel Salad Recipe – Ingredients
- 1/2 Celeriac, peeled and cut into thin strips
- 1 Fennel Bulb, cut into thin strips
- 1 Parsnip, peeled and cut into thin strips
- Good crusty bread, for the toast
- Extra Virgin Olive Oil
- Dijon Mustard
- Juice of 1 Lemon
- Garden Mint
- Parsley Leaf (optional)
- Salt and Pepper to season
Celeriac, Parsnip and Fennel Salad Recipe – Method
- Squeeze half the lemon juice into a bowl and then add the chopped up vegetables – this will stop them turning brown.
- Mix together the mustard, olive oil and remainder of the lemon juice in a cup. It will look curdled at first but it isn’t – keep mixing until smooth.
- Roughly rip / chop up the herbs and add to the vegetables.
- Pour in the dressing and mix up with your hands
- Meanwhile…Heat a griddle pan until smoking hot (drip a tiny drop of water onto it to see if it’s hot enough – if that makes sense).
- Griddle the bread until crusty on one side with lines as shown in the picture. Turn over and repeat.
- Heap the salad onto the still hot toast and enjoy while still hot!
What other ideas do you have for great, simple salads? We’d love to hear about them!