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    Celeriac, anchovy and rocket salad

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    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


    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 

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


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