Description
This vegan and gluten free shaved celeriac salad with chives and lemon salt is a refreshingly light side dish that requires just 6 ingredients and 10 minutes of your time! Paper thin slices of celeriac are dressed simply with minced fresh chives, chive blossoms, extra virgin olive oil, and lemon salt.
Ingredients
- 1 medium celeriac (celery root)
- 1-2 tablespoons extra virgin olive oil
- 1 small bunch onion chives
- 1 handful chive blossoms, optional
- 1/2 teaspoon lemon zest
- 1 teaspoon coarse sea salt, like Maldon
Instructions
Using a paring knife, remove the outer skin of the celeriac. You can do this with a vegetable peeler but I find it quicker to use a knife. Once all of the rough outer skin has been removed from the celeriac, use a mandolin to begin carefully cutting it into very thin slices.
Layer the slices on a large serving platter or on individual plates if you like. Drizzle the extra virgin olive oil over the shaved celeriac.
Mince your chives, then scatter them evenly over the surface of the celeriac. If you’re using chive blossoms, scatter them evenly over the surface as well.
Combine the lemon zest with the coarse sea salt in a small bowl. Use your fingers to rub the zest into the salt. Sprinkle a pinch or two of your lemon salt over the celeriac and chives.
Serve immediately and enjoy!
Notes
- The best way to create the thin slices of celeriac is with a mandolin. If you don’t have one, you can use a very sharp knife and a steady hand. Celeriac oxidizes after a while so make sure to prepare this dish right before you’d like to serve it!
- 2 kohlrabi can be used in place of the celeriac.
- Prep Time: 10 minutes
- Category: salad, side