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Celeriac and shaved fennel salad with crushed walnut dressing

Australian Gourmet Traveller recipe for Celeriac and shaved fennel salad with crushed walnut dressing

By Matt Moran
  • 25 mins preparation
  • 1 hr 20 mins cooking plus cooling
  • Serves 6
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Celeriac and shaved fennel salad with crushed walnut dressing


  • 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 fine salt (1⅔ cups)
  • 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


  • 1
    Preheat oven to 190C. For salt dough, combine salt, flour, eggwhite and 90ml cold water in a bowl and mix until a dough forms.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
Drink Suggestion: 2011 Felton Road Vin Gris, Central Otago, New Zealand. Drink suggestion by Matthew Dunne

  • Author: Matt Moran