Crunchy winter salad

• carrots↗450g g
• small celeriac↗1
• red onion↗1

  sliced

• chopped mixed nuts50g g

  walnuts, hazelnuts or pecans are good

• olive oil↗4 tbsp tbsp
• red wine vinegar↗2 tbsp tbsp
• Dijon mustard↗1 tsp tsp

Step-by-step instructions

1. 1

   Peel the carrots and celeriac and grate in a food processor. Mix together with the onion and nuts. Whisk the oil and vinegar with some mustard, salt and pepper and toss with the salad immediately to stop the celeriac going brown. Cover and keep in the fridge for up to a day.