CELERIAC

CELERIAC SLAW WITH CAPERS, WALNUTS AND LEMON

Used raw in this refreshing winter salad, celeriac has a lovely fine-textured, delicately crisp flesh with mellow citrusy, resinous notes. A masterful combination when mingled with bursts of briny capers and the crunch of walnuts. For a sharper dressing, leave out the sugar and perk it up with a good Spanish sherry.

PREPARATION TIME: 20 minutes | SERVES: 6

1 celeriac (celery root), peeled

1 lemon, halved

sea salt flakes and freshly ground pepper

¹/₃ cup (80 ml/2½ fl oz) extra virgin olive oil

2 teaspoons sugar

1 tablespoon red wine vinegar

4 tablespoons capers, rinsed

¾ cup (90 g/3¼ oz) chopped walnuts

1 handful parsley, chopped

Shred the celeriac into strips as long and as thin as possible (ideally, use a mandoline or the shred attachment of a food processor). Put the celeriac in a bowl and squeeze half the lemon over to prevent the celeriac discolouring. Add salt and pepper to taste – remember the capers will provide some of the briny tang.

Juice the remaining lemon and whisk in a large bowl with the oil, sugar and vinegar. Taste and adjust by adding more vinegar, or lemon juice. Add the capers, walnuts and parsley, then toss well. This slaw will stay crisp at room temperature for an hour or so.