Paper thin slices of celeriac are dressed simply with minced fresh chives, chive blossoms, extra virgin olive oil, and lemon salt. This vegan and gluten free side dish is refreshingly light and only requires 6 ingredients and 10 minutes of your time!
I can’t express how good it has been for my soul to be back in the garden after the dreary darkness of winter. Everything is verdant and springing forth with life. I often find myself wanting to linger and observe as if I could actually see the plants growing if I stood there long enough. I figured it was about time to share some of the beauty of the garden with you and the simple dish it inspired last week: shaved celeriac with minced chives and lemon salt. If you’d like to head straight to the recipe, you can scroll down to the bottom of the post!
I’d been thinking of a dish like this after several people told me they like to enjoy celeriac raw. I’ve always enjoyed it roasted or cooked so it got the creative wheels turning. And suddenly, I began to dream of a simple salad of paper-thin slices of celeriac dressed with fresh garden herbs. A dish where you could taste every component reminiscent of the freshness of spring. A dish that marks a moment in the season when certain vegetables and herbs converge. And a dish that makes you close your eyes and smile until the last bite has long been eaten.
So here we are, a celebration of celeriac and chives brightened up with a drizzle of extra virgin olive oil and a sprinkle of lemon salt. Since celeriac might not be in season or available to you in your neck of the woods, you can still enjoy this dish with any of the following: kohlrabi, beets, or radishes. I hope you enjoy this simple spring dish!
Shaved Celeriac with Chives and Lemon Salt
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Paper thin slices of celeriac are dressed simply with minced fresh chives, chive blossoms, extra virgin olive oil, and lemon salt. This vegan and gluten free side dish is refreshingly light and only requires 6 ingredients and 10 minutes of your time!
Ingredients
- 1 celeriac/celery root
- 1–2 tbsp extra virgin olive oil
- 1 small bunch of onion chives
- a few chive blossoms, optional
- 1/2 tsp lemon zest
- 1 tsp coarse sea salt (I used 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. For the portion you see in the photos, I used about 1 1/2 -2 tsp of oil.
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!
- Since celeriac might not be in season or available to you in your neck of the woods, you can still enjoy this dish with any of the following: kohlrabi, beets, or radishes.
- Prep Time: 10 minutes
- Category: side
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