This is simple winter salad that looks very striking. It tastes delicious too. A perfect light accompaniment to winter roasts.
It is amazing what you can do with winter vegetables. Caper berries preserved in brine bring this winter salad to life with salty bursts with the mustardy rocket leaves and tangy celeriac.
Keep the salad very simple and allow the flavours of the three ingredients to shine through. Dress with olive oil, lemon juice, sea salt and pepper.
I used a vegetable peeler to produce large slices of celeriac but you can use a mandolin, spiraliser or grater to get the size or effect you like.
Preparation and cooking time 10 minutes
100 grams rocket
0.25 medium celeriac
1 tablespoon capers
1. Peel the celeriac and using a vegetable peeler take long slices from the celeriac. You can have them as wide or narrow as you like
2. Layer the rocket on a large serving plate, scatter the celeriac slices and capers
3. Dress with olive oil, lemon juice, sea salt and pepper and serve.