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Salt Baked Celeriac with Apple and Kale Salad

Salt Baked Celeriac with Apple and Kale Salad

By OcadoLifePublished on 29 December 2022Cooked this way, knobbly celeriac (a type of celery that's high in fibre and vitamins) is deeply savoury and delicious. Crack and scoop into a wholesome salad peppered with apple, kale, pomegranate seeds, walnut halves and fresh herbs – perfect for a nutritious dinner or hearty weekend lunch. 
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Time and servings

2 hrs 10 minsTotal time
2Servings
10 minsPrep time
2 hrsCooking time

Ingredients

  • 500 g of salt
  • 4 bay leaves, roughly chopped
  • 0.5 lemon, juiced
  • 60 g of baby kale
  • 100 g of pomegranate seeds
  • 50 g of walnut halves, toasted
  • 30 g of pumpkin seeds, toasted
  • 500 g of celeriac
  • 2 large egg whites
  • 3 sprigs of rosemary, roughly chopped
  • 1 pink lady apple, cored and sliced into thin half moons
  • 1 tbsp of extra virgin olive oil, to serve
  • 2 tbsp of walnut oil
  • 1 tbsp of cider vinegar

Method

  • Step 1

    Preheat oven to 200°C/180°C fan/gas 6 and line a roasting tin with foil.

  • Step 2

    To make the celeriac: Slice the bottom off the celeriac to make a flat base; place it in the roasting tin.

  • Step 3

    In a clean, dry mixing bowl add the egg whites and whisk until they form soft peaks. Add the salt and herbs and mix into a very thick paste.

  • Step 4

    Cover the celeriac all over with the paste to make an airtight casing (the celeriac will steam inside the crust). Place the tray in the oven and bake for 2 hrs.

  • Step 5

    To make the salad: Toss the apple in a salad bowl with the lemon juice, to stop it browning. Add the baby kale, pomegranate, toasted nuts and seeds.

  • Step 6

    Mix the oil and vinegar together with some seasoning; set aside ready to dress just before serving.

  • Step 7

    Once the celeriac has had 2 hrs, take it out of the oven. Carefully remove the top of the crust and with a spoon start to scoop out the celeriac into a serving dish (or serve it from the crust). Give it a good drizzle of extra virgin olive oil and a sprinkle of sea salt. Dress the salad and serve.