This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.
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This is robust salad and will keep well overnight, becoming almost pickled in flavour. Really great to add to a green salad or serve as a side dish. A simple, delicious & fresh way to use celeriac.
Serves 4 as a side
Peel and finely slice the celeriac, then slice again into ribbons. Finely slice the fennel and red onion. Mix with the rest of the ingredients, season and taste.
1 small celeriac
1 small fennel
¼ small red onion
15g parsley, chopped
2 teaspoon capers
juice 1 lemon
25ml extra virgin olive oil
pinch sea salt and black pepper