Easy Celeriac Salad
Celeriac is such an under-rated vegetable!
I love the taste of it combined with home made mayo and it’s a nice change from the ‘standard’ salad.
It’s rich in potassium and other minerals as well as folate and vitamin B6. Celeriac is high in antioxidants including vitamin C, a great source of dietary fibre and a great immune booster.
This recipe pairs crunchy activated sunflower seeds with creamy celeriac remoulade for a lovely flavour and texture contrast. This salad is great as a side dish for dinner or anytime- I often have it with some organic sausages for breakfast.
Contrary to popular belief, home made mayo is so quick and easy to make! All you need to remember is to take the eggs out of the fridge a couple of hours beforehand as room temperature eggs are easier to blend.
-1 medium sized celeriac
-2 egg yolks at room temperature. Separate the yolks from the whites (reserve the whites for your morning omelette!)
-1 tsp organic mustard (no additives)
-1 tbsp. lemon juice
-1 cup organic cold pressed olive oil
-2 tbsp. dried herbs like parsley, basil or dill
-1/2 cup sunflower seeds (preferably activated*)
-Himalayan/celtic salt and pepper to taste
-Peel and grate the celeriac and carrots
-For mayo: using a whisk or wooden spoon mix together the yolks and mustard. Once emulsified, add lemon juice and salt. Mix well and start adding olive oil a bit at a time and then in a fine stream. Keep whisking until thick mayo forms. Add the dried herbs and mix. This also works well with a stick blender.
-Mix carrots and celeriac with mayo and serve sprinkled with sunflower seeds.
*To activate your seeds, soak overnight in filtered water with a 1/2 tsp of sea salt OR 2 tbsp. apple sider vinegar. Rinse and dehydrate in oven on lowest setting or 60C for 24h.