I like celeriac. I’d go as far as to say it’s one of my favourite root vegetables. So why is it that every time I buy one it sits in my fridge until it is about to go off before it is finally used? Then, once I’ve bought it, I don’t seem to have inspiration for what to use it for. But that’s only until I’ve used it up, when I keep thinking of lots of different ways I could have used it. I then want to go out and buy another one, which I haven’t done yet this time, but of course I might.
I served this with fish as the vinegar in the dressing goes really well with it. It’s really a very simple side salad to make and very tasty too. In fact, I have made it twice this week and have a bowlful sitting in the fridge to eat up tomorrow. I don’t often make a dish I like again so soon, but with this one, it seemed a great way to use up that celeriac. It was going a bit soft in the middle by the second time, but once I’d grated it up in the food processor and mixed it with the dressing you’d never have known. It tasted just the same as it had the first time I’d made it.
Although I have just talked about the celeriac, this salad is almost half made up of grated carrot and so I am linking it to In My Veg Box, hosted by Citrus Spice. This month the vegetable is carrots. It is also very Healthy and so I am linking it to the One Ingredient Challenge, hosted by Franglais Kitchen, and on alternate months by How to Cook Good Food. As root vegetables are very economical, I am linking to Credit Crunch Munch, hosted this month by Fab Food for All, but also by Fuss Free Flavours. Finally I am linking to Made with Love Mondays, hosted by Javelin Warrior.
Ingredients – Serves about 6
1 large carrot
1 chunk of celeriac (about the same size as the carrot)
2 spring onions
1/2 tsp mustard
Good glug of white wine vinegar
Good glug of extra virgin olive oil
How to Make Carrot and Celeriac Salad
1. Grate the celeriac and carrot in a food processor, using the fine grater setting.
2. Slice the spring onion finely and put it in a bowl with the carrot and celeriac.
3. Mix up some of the ingredients for the dressing. Use a couple of tablespoons of olive oil and vinegar to begin with. This is so that the mustard dissolves. Pour the dressing over the salad and stir in. It will probably still be a bit dry so pour on extra oil and vinegar until there is enough dressing on it for how you like it.