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Sicilian Celeriac Salad


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Peel and grate the celeriac, blanch in boiling water for 2 mins. Drain.

Combine the olive oil, garlic, lemon juice, celery and sea salts and pepper and whisk together.

Grate the apples (including peel) and mix into the dressing. Add the well-drained celeriac, tomatoes and artichoke bottoms. Toss in a large bowl.

To serve, arrange lettuce leaves on a large platter and pile the celeriac mixture in the centre. Garnish with a few stones black olives.

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  • 1 Medium Celeriac Root
  • 1.5 Tbsp Olive Oil
  • 1 Clove of Garlic, crushed
  • 2 Tsp Lemon Juice
  • Small Pinch of Celery Salt
  • Sea Salt & Freshly Ground Black Pepper
  • 1 Russet Apple, unpeeled
  • 3 Tomatoes, sliced
  • 14 oz (395g) Tinned Artichoke Bottoms, sliced
  • Lettuce Leaves and Black Olives to garnish
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