by Hayden Groves
A traditional dish from France, this light and elegant salad combines the subtle flavours of celeriac with the peppery taste of mustard. I first discovered it some 30 years ago when we had our first vacation abroad; a two week camping holiday in Brittany. One evening we ate at a small family Auberge and a small plate of hor d'oeuvres arrived with something that tasted like celery but had a look and texture of al dente spaghetti bound in a cream mayonnaise sauce. This was long before Google translate and I didn't have sufficient French to ask the question. Years later we finally found out and here is my version.
This seriously good salad goes well with cold cuts, as a slaw for your mixed salad, or with a beautiful roast beef or home cooked ham sandwich. For an instant upgrade, spoon a small amount on a fine garlic crostini and top with a finely sliced piece of venison fillet for a stunning canapé.
Serves: 6 as a salad
- 1 Small celeriac (circa 500gm) peeled and sliced into thin matchsticks
- 1/2 Lemon, juice only
- 3 Heaped tbsp Heinz [Seriously] Good Mayonnaise
- 1/2 tbsp Dijon mustard
- 1/2 tbsp Grain mustard
- 1 tsp Chopped flat leaf parsley
- Season with salt and pepper to taste
- Prepare the celeriac, you can grate with a course grater if that's easier, or use a mandolin. Top tip: You can also place the matchsticks into a food bag, with a pinch of salt and the juice of half a lemon and massage well. This softens the celeriac, draws out some moisture and generally gives you an all-round better finished product, leave for three minutes
- Mix the mustards with the mayonnaise, add the parsley
- Drain the celeriac, mix well in the dressing, season to taste and reserve in the fridge for at least 30 minutes for the flavour to develop before serving.
Recipe courtesy of Heinz.
Tagged in Recipe