Fast Recipes

Celeriac and mushroom salad with parmesan

A quick salad of crunchy celeriac and raw mushrooms that suits the change of season perfectly.

By Lisa Featherby
  • Serves 4
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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.