lunch

Roast Celeriac Salad and Hazelnut and Winter Leaves

March 05

The roast celeriac salad is a perfect Hungry Gap plate. Celeriac is a true underrated winter workhorse humble, can be found Irish-grown, and brilliant when treated properly.

Serves 2
2 hours, plus cooling time

Method

1. Preheat the oven to 160°C/140°C fan/320°F/Gas 3
2. Rub the whole, peeled celeriac with olive oil and a good pinch of salt then place into a large ovenproof dish. Place the lid on the dish and bake the celeriac for 1 - 1 ½ hours, checking every 30 minutes - when the celeriac is done it will be meltingly tender and easily pierced with a knife.
3. Remove the celeriac from the casserole and allow it to cool completely.
4. When the celeriac is cool, cut it in half and then slice into very thin slices. Arrange these slices onto a platter along with the chicory leaves and green apple slices, layering them together.
5. For the dressing, whisk the mayonnaise, Dijon, wholegrain mustard honey and lemon juice together in a small bowl then slowly drizzle in 75ml extra virgin olive oil until you have a thick, creamy dressing. Season with salt and pepper then drizzle this all over the vegetables. Zest the lemon over the salad then sprinkle over the roughly crushed hazelnuts and chopped flat leaf parsley and serve straight to the table.
6. Great as a side to grilled chicken or fish.

1 whole celeriac, peeled

Extra virgin olive oil

2 heads of chicory, leaves separated

2 green apples, cored and thinly sliced

⅓ cup hazelnuts, toasted and crushed

A few leaves of flat leaf parsley, finely chopped

For the dressing:

2 tbsp mayonnaise

1 tbsp Dijon mustard

1 tbsp Wholegrain mustard

2 tsp honey

Zest and juice of ½ a lemon

Sea salt and freshly ground black pepper