Jean-Paul Knight's Celeriac & Florence Fennel Salad

Prepared raw in this tangy salad, celeriac - a rarely used vegetable - is brought easily onto a plate so you can see how good it is. This is so simple and the fresh celeriac combines well with aniseedy fennel.


TIP: Peel fresh celeriac root and cut in half, if any part of the flesh inside is soft then scoop it out till you only have firm flesh – this is what holds all the flavor. To prevent celeriac from going brown once its been peeled, drop into water with a squeeze of lemon juice till you are ready to use it.

Serves 4

I fresh celeriac root
2 medium fennel bulbs
1 medium red-skinned apple (for colour)
1 medium fresh beetroot
1 handful currants
A bunch of fresh mint
½ teaspoon fennel seeds (optional)
white wine vinaigrette (use pre-made or see below)

To make vinaigrette:

Juice of four fresh lemons
3 cloves crushed garlic
½ cup white wine vinegar
2 tablespoons Dijon mustard
1 cup Olive oil
1 cup Canola oil
1 teaspoon sea salt
1 dessert spoon cracked pepper


Mix all vinaigrette ingredients in a bowl and whisk together
You can shuffle the ingredients to taste – as I do just about every day.
Can be stored in a jar in the fridge

To make the salad:

Grate or slice celeriac and fennel into long thin strips
Core and thinly slice apple
Roughly chop currants
Mix these ingredients in a bowl with about ½ cup vinaigrette
When everything is coated in vinaigrette add grated beetroot
Sprinkle with cracked pepper and chopped fresh mint
And finally ½ teaspoon toasted fennel seeds (optional)

Serve with just about anything!