Celeriac, Fennel & Apple Salad

Celeriac, Fennel and Apple Salad with parsley and walnuts served in a grey bowl
  • 6 servings
  • 20 minutes to prepare
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  • 1 small celeriac 550-600g
  • 1 fennel bulb
  • 1 red apple
  • I large lemon, juice only
  • 150ml creme fraiche
  • 3tbsp good quality mayonnaise
  • 3tbsp flat leaf parsley, finely chopped
  • 50g walnut pieces, toasted


This tangy, crunchy salad is the perfect accompaniment to a buffet of ham and cold cuts.

1 Peel the celeriac and cut into 5mm slices, then reduce to matchsticks measuring about 5cm in length; or alternatively, grate in a food processor or by hand using a coarse grater. Repeat with the fennel bulb, and coarsely grate the apple. Place all in a large mixing bowl and toss together well with the lemon juice.

2 Mix together the crème fraîche with the mayonnaise and mustard and stir into the vegetable mixture along with the parsley and walnut pieces then season well to taste.