A quick salad of crunchy celeriac and raw mushrooms that suits the change of season perfectly. Serve it with a grilled T-bone, or on its own with crusty rye bread and good butter.
Ingredients
Method
1.Whisk vinegar and olive oil in a large bowl. Thinly shred celeriac into the bowl. (The best and fastest way to do this is to use a Japanese mandoline with a comb cutter – be careful, these are sharp. Alternatively, thinly slice celeriac and cut it into matchsticks – the thinner the better.) Toss to combine, season to taste and stand for 5 minutes to allow celeriac to soften slightly.
2.Add mushrooms to celeriac mixture and toss well. Scatter with hazelnuts and parmesan.