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Celeriac, Apple & Mustard Ham Salad
(has vegetarian option)
first posted11/16; updated 11/22 |
One of the nicest salads/sandwich fillings ever comes from one of the ugliest vegetables: celeriac or celery root. The Celeriac Apple Salad is super crunchy; its mild sweetness offset with mustardy yoghurt-mayo dressing.
Not cheap but not outrageously expensive either, a 1 kilo celeriac will cost under £3. But it plays many wonderful roles -- delicious and unusual salads, creamy soups and an additional root veg for stews or mash. None of it will be wasted and it can sit in the bottom of the fridge, wrapped in cling film, for a few weeks without spoiling.
Use a sharp knife to remove the peel; a peeler won't do the job. Take a big slice off the bottom so that the celeriac is stable. Run the knife in thin slices down the surface, as if you were preparing a pineapple.
Serve with baked sweet potatoes and/or sauteed slices of ham hock.
Cost: equiv £1
Makes: 3-4 as a side
Ingred:
8oz/250gm peeled, grated celeriac
1-2 Granny Smith or other apples, coarsely grated or in matchsticks
handful of walnuts or hazelnuts, coarsely chopped
3-4oz/85-110 gms shards cooked ham hock (opt)
Mustard yoghurt-Mayo
125 gm strained 0-fat yoghurt
2 tbsp mayonnaise
2 tsp wholegrain mustard
1 tbsp Dijon mustard
1/2 tsp finely grated lemon zest (opt)
pepper & salt
garnish: fresh chopped parsley (opt)
Method:
Not cheap but not outrageously expensive either, a 1 kilo celeriac will cost under £3. But it plays many wonderful roles -- delicious and unusual salads, creamy soups and an additional root veg for stews or mash. None of it will be wasted and it can sit in the bottom of the fridge, wrapped in cling film, for a few weeks without spoiling.Use a sharp knife to remove the peel; a peeler won't do the job. Take a big slice off the bottom so that the celeriac is stable. Run the knife in thin slices down the surface, as if you were preparing a pineapple.
Serve with baked sweet potatoes and/or sauteed slices of ham hock.
Cost: equiv £1
Makes: 3-4 as a side
Ingred:
8oz/250gm peeled, grated celeriac
1-2 Granny Smith or other apples, coarsely grated or in matchsticks
handful of walnuts or hazelnuts, coarsely chopped
3-4oz/85-110 gms shards cooked ham hock (opt)
Mustard yoghurt-Mayo
125 gm strained 0-fat yoghurt
2 tbsp mayonnaise
2 tsp wholegrain mustard
1 tbsp Dijon mustard
1/2 tsp finely grated lemon zest (opt)
pepper & salt
garnish: fresh chopped parsley (opt)
Method:
- Set aside a few nuts for garnish
- Mix celeriac, apple, nuts and ham hock if using
- Add sufficient Mustard Yoghurt-mayo to generously moisten; mixture should be on the creamy side, not dry, but not sloppy either (any leftover dressing can be used within 3 days)
- Decant to a serving bowl; garnish with nuts and freshly chopped parsely
More sandwiches on Nav Bar: Recipes II Skinnier Sandwiches
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission. 
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