Celeriac & kale salad with sweet chilli walnuts
This recipe by Tara Wigley really doesn’t need adornment but if you’d like to make it more robust, add a few cubes of Cheddar or serve as a side to pan-fried salmon. Either way, make a double batch of the nuts – you’ll thank yourself later.
- Prepare15 mins
- Cook20 mins
- Total time35 mins
- Plusstanding + cooling
- 3 tbsp lemon juice
- 6 tbsp extra virgin olive oil
- 1 preserved lemon, flesh and pips removed, skin finely sliced (optional)
- ½ tsp fine salt
- 250g kale, roughly chopped
- 35g dried cranberries
- 1 small celeriac, peeled and cut into matchsticks (about 300g)
Sweet chilli walnuts
- 1½ tbsp light brown soft sugar
- ¾ salt
- 2 tsp olive oil
- ¾ tsp chilli flakes
- 150g walnuts
Preheat the oven to 180oC, gas mark 4. For the nuts, put the sugar, salt, oil and chilli flakes in a small saucepan with 1 tbsp water. Bring to the boil over a medium heat, stirring frequently, then add the nuts. Cook for another 30 seconds, stirring to combine, then spread out on a baking tray lined with baking parchment. Bake for 12-15 minutes until golden. Remove from the oven, leave to cool, then roughly chop and set aside.
Put the lemon juice, oil, preserved lemon skin (if using) and salt in a jar with plenty of freshly ground black pepper. Shake to combine. In a large bowl, mix the kale and cranberries, then thoroughly massage in the dressing using your hands (this helps soften the kale). Set aside for 10 minutes, then stir in the celeriac and nuts to serve.
Typical values per serving when made using specific products in recipe