Celeriac Caper and Rocket Salad is a simple winter salad that looks very striking. It tastes delicious too. A perfect light gluten-free, vegan accompaniment to winter roasts.

It is amazing what you can do with winter vegetables. Celeriac is much underused in it’s raw state. It has a delicious nutty taste and nutty texture which works so well in salads. Caper berries preserved in brine bring this winter salad to life with salty bursts with the mustardy rocket leaves and tangy celeriac.

Keep the salad very simple and allow the flavours of the three ingredients to shine through. Dress with olive oil, lemon juice, sea salt and pepper.

For more simple, seasonal salad ideas have a look at Christmas Root Vegetable Salad, Cucumber, Seaweed and Carrot Salad and Radish and Cress Salad.

Allergy Information – Celeriac Caper and Rocket Salad

Celeriac Caper and Rocket Salad is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.

Top Tips – Celeriac Caper and Rocket Salad

I used a vegetable peeler to produce large slices of celeriac but you can use a mandolin, spiraliser or grater to get the size or effect you like.

You can find out exactly when celeriac and rocket are in-season in the UK by checking out my FREE Seasonal Produce Posters. There are two posters you can save and/ or print to use as quick reference guides for UK Seasonal Produce. Click the button below to sign-up and download.



Recipe – Celeriac Caper and Rocket Salad

Difficulty easy

Serves 4-6

Preparation time 10 minutes

Cooking time 0 minutes

Ingredients – Celeriac Caper and Rocket Salad

100 grams rocket

0.25 medium celeriac

1 tablespoon capers

Method – Celeriac Caper and Rocket Salad

1. Peel the celeriac and using a vegetable peeler take long slices from the celeriac. You can have them as wide or narrow as you like

2. Layer the rocket on a large serving plate, scatter the celeriac slices and capers

3. Dress with olive oil, lemon juice, sea salt and pepper and serve.

