This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.
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This is robust salad and will keep well overnight, becoming almost pickled in flavour. Really great to add to a green salad or serve as a side dish. A simple, delicious & fresh way to use celeriac.
Serves 4 as a side
1 small celeriac
1 small fennel
¼ small red onion
15g parsley, chopped
2 teaspoon capers
juice 1 lemon
25ml extra virgin olive oil
pinch sea salt and black pepper
Peel and finely slice the celeriac, then slice again into ribbons. Finely slice the fennel and red onion. Mix with the rest of the ingredients, season and taste.
