zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Celeriac, anchovy and rocket salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Celeriac, anchovy and rocket salad

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 0 minutes
    • Total time: 15 minutes

    Serves: 4 as a starter or side

    Ingredients

    4 tsp red wine vinegar
    50g can anchovy fillets in olive oil, drained and finely chopped
    2 tbsp dijon mustard
    1 lemon, zest
    4 tsp capers
    4 tbsp extra virgin olive oil
    ½ celeriac (about 500g)
    4 handfuls rocket

    Method

    1. Put the vinegar in a large mixing bowl and add the chopped anchovies. Stir together to form a paste, then mix in the mustard, lemon zest and capers. Gradually whisk in the oil, a drop at a time to start with, to make a thick dressing.

    2. Peel the celeriac and cut into fine slices. Cut each slice into fine matchsticks, about 3-4cm long, and add to the bowl. Stir together to combine well; season if needed. Quickly toss in the rocket, then divide between plates to serve. LH 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in the Harvest section of Waitrose Food, February 2017 issue. Download the Waitose Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary