Celeriac salad

Celeriac salad

Celeriac is a vegetable with a very similar flavor to celery but with a more fleshy and firm texture and can be eaten both cooked and raw. On Orto Da Coltivare we have already written how to cultivate it, but today we give you some ideas on how to bring it to the table. We offer it in a very simple way: a fresh and colorful salad perfect both as a main course and as a light appetizer.

Celeriac, carrots, olives and smoked salmon dressed with a tasty emulsion of extra virgin olive oil, lemon juice and soy sauce. The presence of vegetables and fish makes this salad an excellent second course, ideal for those who want to eat with taste and stay light. Alternatively, by preparing it in small doses, it can be served by the glass as a tantalizing appetizer.

Preparation time: 10 minutes

Ingredients for 4 people:

  • 400 g of celeriac
  • 400 g of carrots
  • 250 g of smoked salmon
  • 20 sweet green olives
  • 4 tablespoons of extra virgin olive oil
  • 2 tablespoons of low-salt soy sauce
  • 1 tablespoon of lemon juice
  • the zest of an untreated lemon
  • 1 tablespoon of sesame seeds

Seasonality: winter recipes

Dish: main course, appetizer

How to prepare celeriac salad

Peel the celeriac and carrots. Wash all the vegetables and then cut the celeriac into sticks and the carrots into very thin slices (also using a potato peeler). Toast the sesame seeds in a pan for a couple of minutes without adding any seasoning.

Combine the vegetables in a salad bowl with the smoked salmon cut into strips. Add the toasted sesame seeds and olives.

With a fork, quickly mix the oil with the lemon juice and soy sauce until it forms an emulsion. Add the grated lemon zest and dress the celeriac salad.

Variations to this fresh salad

The celeriac salad can be enriched with other ingredients or made completely vegetarian, with simple variations on the theme.

  • Vegetarian. For a vegetarian variant of the recipe it will be sufficient to eliminate the salmon. You can replace it with mozzarella or, for a vegan version, with other vegetables or legumes.
  • Balsamic vinegar. If you don't like soy sauce, you can replace it with balsamic vinegar. In this case, season with salt and also remove the lemon to avoid excessive acidity.

Did you like the recipe? Leave a comment. If you have any variations to recommend, a question or your own experience about this delight, write it to us.

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Fabio and Claudia2019-03-19T11: 03: 09 + 01: 00
  1. Maria Piera Gennaro22 March 2019 at 12:40

    I was just looking for a way to consume this vegetable that I confess I have never eaten, but my daughter, as a curious glutton, wanted to buy it to taste it ..... I'll try the version with mozzarella ... thank you very much

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