Orange & Celeriac Salad
Add lemon juice to a medium bowl of water. Peel celeriac and cut into 5cm-long matchsticks. Place celeriac in lemon water to prevent browning. Set aside.
- Cook10 min
- Total10 min
- Serves2
- LevelEasy
Ingredients
- 2 tbsps. fresh lemon juice
- 1 large (about 500g) celeriac
- 4 oranges
- 100g (about 10) large pitted green olives, quartered
- 1 x 80g packet baby rocket or baby spinach leaves
- 1 small red onion, halved, very thinly sliced
- 2 tbsps. chopped fresh fennel tips
- 80ml (1/3 cup) fresh orange juice
- 1 tbsp. white wine vinegar
- 2 tsps. extra virgin olive oil
- Salt & freshly ground black pepper
Method
- Add lemon juice to a medium bowl of water. Peel celeriac and cut into 5cm-long matchsticks. Place celeriac in lemon water to prevent browning. Set aside.
- Peel skin and pith from oranges and cut crossways into 1cm-thick slices.
- Divide the orange, olive, rocket or spinach, onion and fennel among shallow serving bowls.
- Combine orange juice, vinegar and olive oil in a jug. Season with salt and pepper, and whisk until well combined.
- Drain celeriac and arrange over orange mixture. Drizzle with dressing and gently toss to combine. Serve immediately.
