Winter salad of lentils, celeriac, mushrooms & fresh goat's cheese with parsley vinaigrette from Salades (page 175) by Damien Pignolet

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

    Can substitute hazelnut oil for walnut oil.

  • mattvangent on October 26, 2023

    I used flat leaf parsley. The nut oil is probably a bit of a wank - I had macadamia oil though, so used that. I just used aged balsamic vinegar as that is what I had. I didn’t use celeriac as it’s so expensive and I don’t like celery. I only used 80g of goat cheese- $4:50 from Woolies - it was smooth vs crumbly, but this was fine - I liked it better when the goats cheese was all through the salad like part of the dressing vs chunks anyway. The sage was too strong when fresh, barely noticeable once marinated a few hours - you could probably dispense with it. The whole thing was better after marinating a few hours, good cold, and still good next day. Great with steak or lamb cutlets and a glass of Shiraz.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.