Salad of Celeriac, Apple & Goat’s Cheese
Serves: 6
Ready in: 15 to 30 mins
Never tried celeriac? This inspired play on celeriac remoulade can be used like coleslaw, in salads and sandwiches, or as the basis for a more complex dish; try it – we think you’ll like it! A delicious twist on the classic French dish, this recipe complements the traditional flavour with tasty goat’s cheese and crisp apple, to great effect”
Ingredients:
juice of one lemon2 tsp English mustard
250ml Delamere Dairy natural goat’s yoghurt
480g celeriac
1 Granny Smith apple
200g Delamere Dairy medium goat’s cheese
3 tsp chives, chopped
method:
- Peel and grate the celeriac, then peel, core and grate the apple (Granny Smith apples give just the right acidity, but you could use a different variety if you prefer).
- In a bowl, mix the lemon and mustard together, then stir in the goat’s yoghurt. Season with a little salt.
- Add the grated celeriac and apple and stir well until coated thoroughly with the yoghurt mixture. Check the seasoning before chilling for an hour or so.
- Spread the chilled salad out onto a platter or pile into a bowl. Crumble over the goat’s cheese and sprinkle over the chives then serve immediately.
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