Celeriac Salad with Bresaola

Celeriac Salad with Bresaola recipe by Kenwood New Zealand

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Serves: Up to 4 people
  • Recipe course: Soups and starters

Made with these products:

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 2 minutes
Tools: Pro slicer/Grater or Food Processing Attachment


  1. Peel the celeriac and cut into 5cm (2 inch) pieces. Fit the High Speed Slicer Shredder or Food Processing Attachment with the thin chipper plate and cut the celeriac into thin sticks.
  2. Place in a pan of lightly salted boiling water and boil for 2 minutes, to blanch. Drain and refresh under cold running water. Drain, pat dry with absorbent kitchen paper, place in a bowl and set aside.
  3. Mix the yogurt, oil and mustard together. Add to the celeriac and toss together.
  4. Arrange mounds of celeriac salad on individual serving plates, with slices of bresaola to one side and sprinkle with snipped chives, walnuts and freshly ground black pepper. Serve immediately with crusty bread, if wished.



  • 575g (1¼lb) celeriac
  • salt and freshly ground black pepper
  • 45ml (3 tbsp) Greek style yogurt
  • 30ml (2 tbsp) extra virgin olive oil
  • 15ml (1 tbsp) grainy mustard
  • 20 wafer thin slices bresaola (cured beef)
  • 30ml (2 tbsp) snipped chives
  • 30ml (2 tbsp) coarsely chopped walnuts

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