Tart apple and celeriac salad from Plenty More (page 34) by Yotam Ottolenghi

  • coriander leaves
  • lemons
  • red onions
  • caster sugar
  • poppy seeds
  • quinoa
  • tart apples
  • celeriac
  • red chillies

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.22 in the US edition.

  • chezmaryb on March 01, 2021

    Very good and fresh

  • leahorowitz on April 14, 2020

    Made the vegetables as a side (no quinoa). The sweet/sour/spicy combination goes well with the celeriac. I used white balsamic as the vinegar for marinating the onions and should have dialed down the amount of sugar accordingly. I also used the marinade as dressing afterwards and the whole salad turned out a little too sweet. With this change I will surely make this recipe again!

  • chocobar on January 21, 2018

    Nice salad :) Half olive oil is ok

  • joanhuguet on January 12, 2015

    As Ottolenghi states, a wonderful, bright winter side. I found this to be a nice change from the typical mayo-based celery root salad. Held surprisingly well overnight, with good texture and limited browning - suitable for packing in lunches.

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