Celeriac salad with Parmesan, walnuts & parsley

• juice 1 lemon
• celeriac↗½

  peeled, and cut into sixths

• celery↗2

  sticks from the inner bunch, plus celery leaves

• small pack parsley↗

  leaves picked

• handful walnut halves↗

  toasted

• parmesan↗50g g

  (or vegetarian alternative), shaved into ribbons

• olive oil↗1 tbsp tbsp

  plus extra to drizzle

• wholegrain mustard↗1 tbsp tbsp
• olive oil↗3 tbsp tbsp
• sherry vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   To make the dressing, whisk all the ingredients together with 1 tbsp water and some seasoning, and set aside. Tip the lemon juice into a bowl. Use a swivel blade peeler to shave thin ribbons of celeriac into the lemon juice and toss to coat.

2. 2

   Thinly slice the celery sticks on an angle, but keep the leaves. Toss all the ingredients, except the Parmesan, with the celeriac and season with sea salt and a little pepper. Pile the salad onto 4 plates and top with the Parmesan shavings. Drizzle with the dressing and extra olive oil before serving.