By Chef: Emma Potts
Posted: March 25, 2014
Difficulty/Easy
A perfectly fresh and spring-time appropriate salad recipe by Emma Potts of Coconut and Berries. Freshly sliced celeriac combines with thin slices of pear, spicy rocket, chewy capers, fresh lemon and a flavorful tangy sweet dijon vinaigrette. A delicious side salad for dinner or lunch any day of the week!
Ingredients
- 1 Medium celeriac (peeled weight approx 400g/1lb)
- 2 Tbsp Lemon juice
- 1 Large firm pear
- A few handfuls of rocket
- 2-3 Tbsp Capers
DIJON VINAIGRETTE
- 2 Tbsp Olive oil
- 1 Tbsp Apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp Coconut nectar (OR other liquid sweetener)
- Salt and pepper, to taste
Instructions
1) Peel the celeriac (using a sharp knife is the easiest way), thinly slice vertically then stack the slices and cut them into matchsticks.
2) In a large bowl, toss the celeriac matchsticks with the lemon juice. This prevents them from browning.
3) Thinly slice the pear and add to the bowl.
4) Whisk together the ingredients for the vinaigrette and add to the celeriac and pear.
5) Toss in a few large handfuls of rocket and stir well to coat everything.
6) Remove to a serving dish and top with the capers.
Notes
I recommend using a slightly unripe pear so it doesn’t get mushy in the salad.
1) Peel the celeriac (using a sharp knife is the easiest way), thinly slice vertically then stack the slices and cut them into matchsticks.
2) In a large bowl, toss the celeriac matchsticks with the lemon juice. This prevents them from browning.
3) Thinly slice the pear and add to the bowl.
4) Whisk together the ingredients for the vinaigrette and add to the celeriac and pear.
5) Toss in a few large handfuls of rocket and stir well to coat everything.
6) Remove to a serving dish and top with the capers.
