Celeriac Remoulade with Raisins & Red Onion

Recipe by Pavlina

If you haven't tried raw celeriac, this is the salad that will make you fall in love in this humble root. It's great in a tortilla wrap or on a toast. For the meat eaters it's a delicious accompaniment to salmon, bacon or ham!

• ½ celeriac (450g)
• 1 small red onion
• ½ lemon (juice only)
• handful of parsley

From the cupboard

• 3 tablespoons double creme or crème fraîche or yogurt
• 4 tablespoons good quality mayo
• 2-3 teaspoons Dijon mustard
• salt to taste
• white or black pepper
• 50g raisins
• 50g nuts or seeds (pumpkin or sunflower seeds or almonds)

1. Cut the celeriac into strips (no thicker than a matchstick) and mix immediately with the lemon juice. You can also grate the celeriac
2. Mix the cream, mustard and mayo and stir in with the celeriac. Add the raisins.
3. Season with salt and pepper and place into the fridge for a couple of hours to develop the flavour
4. Before serving, add finely chopped parsley, red onion and lighted roasted seeds or nuts.