Celeriac, anchovy and rocket salad

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

Serves: 4 as a starter or side


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