Name: Celeriac and mushroom salad with parmesan
Yield: 4
Ingredients: 1 tbsp apple cider vinegar; 60 ml (¼ cup) extra-virgin olive oil; 1 large celeriac, peeled; 100 gm Swiss brown mushrooms, thinly sliced; 50 gm roasted hazelnuts, coarsely chopped; Shaved parmesan, to serve

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

1 tbsp apple cider vinegar

60 ml (¼ cup) extra-virgin olive oil

1 large celeriac, peeled

100 gm Swiss brown mushrooms, thinly sliced

50 gm roasted hazelnuts, coarsely chopped

Shaved parmesan, to serve

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.

Styling by Lisa Featherby

Styling by Lynsey Fryers