Celeriac and Mushroom Salad Recipe with Parmesan
A quick salad of crunchy celeriac and raw mushrooms that suits the change of season perfectly. Serve it with a grilled T-bone, or on its own with crusty rye bread and good butter.
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Ingredients
- 1 tbsp apple cider vinegar
- 60 ml (¼ cup) extra-virgin olive oil
- 1 large celeriac, peeled
- 100 gm Swiss brown mushrooms, thinly sliced
- 50 gm roasted hazelnuts, coarsely chopped
- Shaved parmesan, to serve
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