Celeriac Caper and Rocket Salad is a simple winter salad that looks very striking. It tastes delicious too. A perfect light gluten-free, vegan accompaniment to winter roasts.
It is amazing what you can do with winter vegetables. Celeriac is much underused in it’s raw state. It has a delicious nutty taste and nutty texture which works so well in salads. 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.
Allergy Information – Celeriac Caper and Rocket Salad
Celeriac Caper and Rocket Salad is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Celeriac Caper and Rocket Salad
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.
Recipe – Celeriac Caper and Rocket Salad
Preparation time 10 minutes
Cooking time 0 minutes
Ingredients – Celeriac Caper and Rocket Salad
100 grams rocket
0.25 medium celeriac
1 tablespoon capers
Method – Celeriac Caper and Rocket Salad
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.