La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Tuesday, August 28, 2012

Celeriac Salad and Smoked Salmon (245 cal) - 5:2

Celeriac is one of my (many) favorite vegetables. But I don't often use it in a salad.
Trying to find some tasty recipes for our fast days and still having some celeriac nicely wrapped in the fridge, I suddenly thought of Jamie Oliver's celeriac salad that I once made, eons ago, from his book Jamie's Kitchen.
We found it to be very tasty then when we had it with grilled tuna, which, for some sinister reason, we don't eat anymore.  Sourseability and extinction.
So now, I decided, smoked salmon would do just fine.

serves 2 - 245cal/pp
  • 300 grs celeriac, outer layer removed and sliced into ribbons with a vegetable peeler
  • 10 grs anchovies, chopped
  • 30 grs capers
  • 50 grs gherkins, chopped
  • 15 grs grainy Dijon mustard
  • 15 grs sour cream
  • 30 grs yoghurt (low fat)
  • 1 tbsp white wine vinegar
  • pinch of salt and black pepper
  • 200 grs smoked salmon
  • mix the mustard, sour cream, yoghurt and vinegar
  • add the capers, gherkins and anchovies
  • season with salt and black pepper
  • mix the dressing under the celeriac ribbons, maing sure they are nicely coated.
  • divide over 2 plates, in a nice pile (it looks like you have more then ;)  )
  • also divide the salmon (and no cheating pleasse, 100 grs each), and drape over the celeriac.
  • sprinkle with extra black pepper and spring onion greens/chives
  • and there you have it, eat it with gusto, but don't forget to masticate properly

Patricia xxx...x

1 comment:

  1. Anonymous11:57 pm

    I'm definitely going to make this salad, that is, as soon as i will see celeriac in stores here in Canada ;-)
    Thanks for the idea!


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