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

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.

  • Hiker010 on January 10, 2026

    Made Dec 2019 -- tasty Maybe cut celeriac smaller next time? (Julienne?) (Or try mandoline?)

  • ksg518 on November 21, 2024

    This is a nice salad that holds up well over several days. I really should have pulled out the mandolin for this since my knife skills aren't good enough to produce the slender strands this salad needs. I used tricolor quinoa so it took longer to cook than the recipe suggests. Also, with tricolor quinoa, the poppyseeds get lost so I might try white quinoa the next time.

  • fbcd on April 24, 2024

    This is a salad to waken the taste buds--sweet, sour, and zingy with heat from the onion and chili. At first, I thought I would skip the quinoa, but it helps to mellow and balance the flavours. I let it sit for an hour in the fridge before serving, which helped to meld the flavors. It also keeps well for several days.

  • Ganga108 on February 27, 2022

    You know how it is, when you are making Ottolenghi dishes, when you are rubbing that vinegar and sugar mixture into the onions or the chilli concoction into the cucumbers, massaging gently, when you are cooking the fourth or fifth or sixth element for the recipe, you think this is never going to work, why am I bothering? But then you taste the final dish, and you melt, and the flavours are incredible, and it is totally worth the messy kitchen and the washing up. This is another Ottolenghi salad that brightens up the day. The king of flavours, Ottolenghi’s taste combinations really are quite extraordinary. This crispy salad hits you full on with its sharp sweetness and oniony heat, and it’s just what is required to shake up tired taste buds on a drowsy wintry or early spring night. You will love this one.

  • 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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