Thomasina Miers’ recipe for a roast celeriac and chicory salad with lentils and apples | The new flexitarian

Roast celeriac with nuts, herbs, chicory, apple and lentils, all tossed in a sharp, mustardy dressing, make for a riot of autumnal flavour

Celeriac is an acquired taste. When I was younger, I was fed so much parsnip, swede and celeriac that they felt like an assault on my underdeveloped tastebuds. But pair this humble root with potato in a silky soup or olive-rich mash, and its celery flavour is calmed and softened; eat it raw in a classic remoulade, and its crunchy, light celery-ness is enhanced. Here, I roast it for ease (cutting those raw batons can be a faff) before tossing it in a remoulade-like dressing; the pairing with lots of crunchy, sweet, peppery ingredients allows the celeriac’s mellow sweetness to sing.

Roast celeriac and chicory salad with lentils, apple and a creamy mustard dressing

Earthy, sharp, sweet and peppery: an autumnal salad packed with gratifying textures and vibrant acidity.

Prep 20 min
Cook 50 min
Serves 4

60g hazelnuts
650g celeriac
, peeled and cut into 2cm chunks
2 tbsp olive oil
1 tbsp thyme leaves or rosemary leaves
, chopped
Salt and pepper
200g
puy or other green lentils
2 garlic cloves
, peeled
2 small heads
red or yellow chicory, roughly sliced, or 1 head frisee
80g watercress, roughly chopped
2 small crunchy apples (such as pink lady), quartered, cored and sliced into thinnish slices

For the mustard dressing
1 small shallot, peeled and finely chopped
1 tbsp Dijon mustard
1½ tsp maple syrup, or honey if you don’t need it to be vegan
5 tbsp cider vinegar
8 tbsp olive oil

Heat the oven to 220C (200C fan)/425F/gas 7. While it’s coming up to heat, toast the nuts in the oven for five to 10 minutes, until pale golden, then tip out on to a board, roughly chop and set aside.

Toss the celeriac, two tablespoons of olive oil and the thyme/rosemary in a bowl, season generously and spread out on a baking tray. Roast for 25-30 minutes, until the celeriac is tender and dark and crisp around the edges.

Put the lentils in a pan with the garlic and pour over enough boiling water to generously cover. Add a teaspoon of salt and simmer briskly for 20-25 minutes, until tender (you want the lentils to still hold their shape). Drain and transfer to a large bowl.

Crush the garlic from the pan with the back of a spoon and mix in a small bowl or jar with the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil to emulsify, then season generously and toss half through the lentils while they are still warm.

Spoon the lentils on to a large plate (or four individual ones). Toss the chicory, watercress and apples in half the remaining dressing, then spread out over the lentils. Scatter over the celeriac and nuts, then spoon over the rest of the dressing and serve. This salad is delicious warm and at room temperature, so you can make the lentils in advance.

The simple flex …

Thrill meat lovers by topping the salad with wafer-thin slices of briefly sauteed Parma ham or streaky smoked bacon as a crisp, salty garnish.

Contributor

Thomasina Miers

The GuardianTramp

Related Content

Article image
Thomasina Miers’ recipe for grilled hispi caesar salad | The new flexitarian
Sweet and smoky chargrilled hispi cabbage in a classic dressing and served on garlic-rubbed toasts – supper’s looking up

Thomasina Miers

03, Jan, 2022 @1:00 PM

Article image
Thomasina Miers’ recipe for coronation cauliflower salad | The new flexitarian
A mango chutney and yoghurt sauce and a bed of scented couscous turn grilled cauliflower into a delicious midweek dinner

Thomasina Miers

01, Nov, 2021 @1:00 PM

Article image
Thomasina Miers recipe for roast Rajasthani spiced game bird | The new flexitarian
Partridge, quail and even chicken will take happily to this punchily spiced treatment

Thomasina Miers

24, Jan, 2022 @1:00 PM

Article image
Thomasina Miers’ recipe for honey-roast quince salad with blue cheese, radicchio and seared venison | The new flexitarian
This warm salad of sweet quince, sharp blue cheese and pink leaves contrasts beautifully with the clean, rich flavour of venison. Just add chips

Thomasina Miers

20, Dec, 2021 @1:00 PM

Article image
Thomasina Miers’ recipe for grilled mackerel with herbed pearl barley salad | The new flexitarian
Grilled mackerel atop a fresh-tasting herby barley salad with a sharp, sweet-sour cucumber ketchup on the side

Thomasina Miers

09, May, 2022 @12:00 PM

Article image
Thomasina Miers’ recipe for baked cauliflower with roast almond and prune mole | The new flexitarian
A golden baked cauliflower smothered in a prune and almond sauce makes for a superb vegetarian centrepiece

Thomasina Miers

13, Dec, 2021 @1:00 PM

Article image
Thomasina Miers’ recipe for roast chicken legs with sticky figs, red onions and oloroso vinegar | The new flexitarian
The fruitful bounty of a Spanish autumn is showcased in this delicious savoury-sweet roast supper

Thomasina Miers

11, Oct, 2021 @12:00 PM

Article image
Thomasina Miers recipe for quick-roast cauliflower with pink pickled onions | The new flexitarian
Cauliflower florets basted in a harissa marinade, baked until caramelised and served with zingy, lime-pickled red onions and black beans

Thomasina Miers

02, May, 2022 @12:00 PM

Article image
Thomasina Miers’ recipe for lemongrass and coconut pork with corn and herb salad | The new flexitarian
Spain meets Thailand in this tangy grilled pork salad

Thomasina Miers

05, Sep, 2022 @12:00 PM

Article image
Thomasina Miers’ recipe for roast broccoli and white bean puttanesca | The new flexitarian
An autumnal whole roast broccoli and herby white beans sink into a welcoming tomato and chilli sauce

Thomasina Miers

18, Oct, 2021 @12:00 PM