Celeriac & Fennel Salad
Bright, Crisp & Full of Quiet Elegance
This is the kind of salad that feels like a breath of fresh air—clean, crisp, and beautifully balanced. It’s a celebration of quiet winter vegetables often overlooked, transformed into something delicate and lovely. Celeriac, with its soft nuttiness, meets the subtle aniseed crunch of fennel, all tied together with lemon, herbs, and a touch of creaminess.
Perfect alongside roast chicken, fish, or as part of a cool-weather picnic spread. It’s a dish that whispers rather than shouts—comforting and refreshing all at once.
INGREDIENTS - serves 6
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1 medium celeriac (about 600–700g), peeled and julienned or finely grated
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1 medium fennel bulb, finely sliced (reserve a few fronds for garnish)
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Juice of 1 lemon (plus extra if needed)
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Zest of ½ lemon
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4 tbsp crème fraîche or natural yoghurt
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1 tbsp good olive oil
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1 tsp Dijon mustard (optional, for a gentle kick)
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1 tbsp chopped fresh parsley
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Salt & freshly ground black pepper, to taste
HOW TO
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Prepare the veg – As soon as you slice the celeriac, toss it with half the lemon juice to prevent browning. Add the fennel and toss gently together.
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Make the dressing – In a small bowl, whisk together the crème fraîche (or yoghurt), remaining lemon juice and zest, olive oil, mustard, salt, and pepper.
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Combine & rest – Pour the dressing over the vegetables and mix until well coated. Let sit for 10–15 minutes to soften slightly and allow the flavours to mingle.
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Finish & serve – Stir through the parsley and garnish with reserved fennel fronds. Serve chilled or at room temperature.
Nutritional Advice (per serving, approx.):
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Calories: ~120 kcal
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Fat: 7g
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Carbohydrates: 8g
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Fibre: 3g
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Protein: 2g
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Rich in: Vitamin C, fibre, and natural prebiotics (thanks to fennel and celeriac)
Naturally gluten-free and easily made dairy-free with plant-based yoghurt, this salad is light but nourishing—a beautiful balance of crunch, cream, and citrus.