A Simple Salad of Celery Root and Sausage



  1. celeriac about 1 pound (500g)
  2. plump, garlicky sausages 4
  3. peanut oil 3 tablespoons
  4. walnut oil a tablespoon
  5. lemon juice a tablespoon
  6. smooth Dijon mustard 2 teaspoons
  7. flat-leaf parsley a small bunch


  1. Peel the celery root, dipping it into cold water containing a drop of lemon juice as you go.
  2. Cut into pieces a scant 1/8 inch (3mm) thick.
  3. Bring to a boil in a pan of deep water, add salt, then cook for seven to ten minutes, until tender when pierced with the tip of a knife.
  4. Meanwhile, fry or grill the sausages as you think fit, then cut them into thinnish slices and drop them into a salad bowl.
  5. If they crumble, all to the good.
  6. Make the dressing with the peanut and walnut oils, lemon juice, and mustard, whisking the ingredients together with a grinding of salt and pepper.
  7. Chop the parsley and stir it into the dressing (the parsley is essential here, I think).
  8. Drain the celery root.
  9. Now toss carefully with the sausage and the dressing.