Celeriac Salad with Bresaola

Celeriac Salad with Bresaola

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

Can be 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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