Celeriac and Mustard Salad

Leave a comment

June 10, 2013 by dgarnett2013

Celeriac and Mustard Salad: Rick Stein’s Food Heroes


  • 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


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.

path2 path1



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: