Celeriac, anchovy and rocket salad

  • Gluten Free


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


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 

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

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

Serves: 4 as a starter or side

Nutritional Info

Typical values per serving:

Energy 765kJ
Fat 16.3g
Saturated Fat 2.3g
Carbohydrate 4.5g
Sugars 3.4g
Protein 5g
Salt 3g
Fibre 5.1g

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5 stars

Average user rating Based on 1 rating

This recipe was first published in Wed Feb 01 15:24:14 GMT 2017.