Celeriac and Mustard Salad

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June 10, 2013 by dgarnett2013

Celeriac and Mustard Salad: Rick Stein’s Food Heroes

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  • 1 tab sunflower oil
  • 1 tab yellow mustard seeds
  • 2 tabs Dijon mustard
  • 1 tsp white wine vinegar
  • 1 tsp lemon juice
  • 50g mayonnaise
  • 4 tabs soured cream or creme fraiche
  • 1 large celeriac, weighing about 750g
  • 100g cornichons, cut into long, thin matchsticks
  • 1 tab chopped flatleaf parsley
  • Salt & freshly ground black pepper

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Heat the oil in a small frying pan, add the mustard seeds and cover with a lid. Cook until they begin to pop, then take off the heat and as soon as the popping has subsided, uncover and pour the oil and all the seeds into a small bowl.

Stir in the mustard, vinegar, lemon juice, mayonnaise, soured cream and some seasoning to taste.

Peel the celeriac and grate it into long, thin shreds using a mandolin or food processor. You want to be left with about 350g.

Stir into the dressing with the gherkins and parsley.

No more forget-me-knots. Anthriscus Ravenswing at the height of its beauty.

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