Lightly spiced salad of celeriac with capers

Lightly spiced salad of celeriac with capers

By
From
Anjum's Quick & Easy Indian
Serves
4
Photographer
Lisa Linder

I have always loved celeriac, especially in a rémoulade; it adds creaminess and a faint anise flavour to anything it is paired with. Here is my updated and slightly Indianised version of that simple dish. It goes with so many dishes in this book, especially with fish and grilled meats.

Ingredients

Quantity Ingredient
1 lemon, juiced
500g celeriac, (peeled weight)
4 tablespoons mayonnaise
2 tablespoons greek yogurt
2 teaspoons dijon mustard
2 tablespoons capers, drained and rinsed
freshly ground black pepper
1 teaspoon extra virgin olive oil
1 teaspoon panch phoran
handful coriander leaves, chopped
salt

Method

  1. Add the juice of 1⁄2 the lemon to a large saucepan of cold water. Thinly slice or shave the celeriac and drop it into the water, to prevent discolouration. Bring the saucepan to the boil and cook for two minutes, then drain the celeriac and tip immediately into a bowl of cold water. Give the saucepan a wipe.
  2. Meanwhile, mix the mayonnaise, yogurt, 4 teaspoons more lemon juice, the mustard, capers and a good pinch of salt and black pepper in a bowl. Heat the olive oil in a pan, tilting it so that the oil collects at the bottom. Add the panch phoran and, once the sizzling starts to die down, pour it into the bowl.
  3. Drain the celeriac once more, lightly press down on the slices or shavings to extract all the excess water, then add to the mayonnaise bowl with the coriander leaves, stirring well to mix. Taste and adjust the seasoning to serve.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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