The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Celeriac and shaved fennel salad with crushed walnut dressing


You'll need

1 large celeriac (about 1kg), top trimmed, unpeeled 5 Brussels sprouts 1 fennel bulb, thinly shaved on a mandolin and placed in acidulated water, fronds reserved 1 tbsp thinly sliced chives   Salt dough 330 gm (1⅔ cups) fine salt 165 gm plain flour 65 gm eggwhite (about 2 small eggs)   Crushed walnut dressing 25 gm walnuts 1 tbsp each chardonnay vinegar and Champagne vinegar (see note) ½ tsp Dijon mustard 65 ml walnut oil (see note) 65 ml grapeseed oil

Method

  • 01
  • Preheat oven to 190C. For salt dough, combine salt, flour, eggwhite and 90ml cold water in a bowl and mix until a dough forms.
  • 02
  • Roll out salt dough on a lightly floured surface to 5mm thick, wrap around celeriac, pinch edges to seal, place on an oven tray lined with baking paper and bake until dough is light golden and celeriac is tender when an inserted skewer withdraws easily or temperature measures 85C on a probe thermometer (1-1¼ hours). Cool to room temperature (2 hours), break off crust (discard), peel celeriac with a small sharp knife and slice into very thin rounds.
  • 03
  • Meanwhile, for crushed walnut dressing, roast walnuts on an oven tray until golden (6-8 minutes), then coarsely pound in a mortar and pestle or finely chop. Combine vinegars and mustard in a small bowl, add oils, whisk to combine, season to taste and add walnuts. Makes about 180ml.
  • 04
  • Remove dark green outer leaves of Brussels sprouts and set aside. Very thinly slice inner leaves, combine in a bowl with drained fennel and chives, drizzle with a little dressing, season to taste and arrange on a plate. Fold celeriac slices in half, then in half again, and arrange over salad.
  • 05
  • Blanch outer Brussels sprouts leaves until bright green and tender (30 seconds), drain on absorbent paper and arrange over salad. Spoon more dressing over (you may have some left over), scatter with fennel fronds and serve.
Note Chiswick uses Forum chardonnay vinegar, available from Simon Johnson and select delicatessens. Champagne vinegar is available from GJ Food and select delicatessens. Walnut oil is available from select delicatessens.

This recipe is from the May 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

2011 Felton Road Vin Gris, Central Otago, New Zealand.

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×