Recipe by Kelda Haines from Rita (Nikau Cafe cookbook ).
Celeriac is related to celery, but because it's a root vegetable, it has more earthy, mineral qualities. Used raw, celeriac sidles up to lentils in a friendly way. We often use celeriac raw when it first becomes available in April and its sweetness and texture is at a peak. Plus, a salad helps us enjoy the last of autumn, straddling the moment between seasons, before it's all mash, gratins and braises. Celeriac will discolour if not dressed with enough acid, so add it to the vinegar straight away.
Serves 4
400 grams/1 small celeriac
2 tablespoons cider vinegar
½ teaspoon salt
40 grams walnut pieces
dill
40 grams/2 tablespoons crème fraiche
1 teaspoon Dijon mustard
Measure the vinegar and salt into a mixing bowl.
Peel the celeriac thickly with a knife. Wash both the chopping board and the celeriac - often the skin can be quite dirty - then grate it on the coarse side of a grater. Put the grated celeriac swiftly into the bowl with vinegar and salt. Toss well to make sure it's evenly covered. Set it aside for 30 minutes.
Toast the walnuts for 5 minutes in a 150°C oven.
Pick the dill off the stalks and chop it roughly.
Add it to the celeriac with the crème fräiche, walnuts and mustard, mixing thoroughly.
Enjoy!