Celeriac was a good friend to me back in Wales, where I found a salad based on it an excellent standby for all sorts of entertaining and for myself! What's even better about it is that you can make the salad, dressing and all, a day in advance. Sadly, I rarely find this vegetable in Sicily but when I do, I make the most of it. On Saturday I found some and below is my celeriac salad recipe. I now perk it up with some chilli pepper and add carrot as a Sicilian touch:
Slice 1 large, peeled celeriac or 2 smaller ones in a processor and tip it into a serving dish. Add some grated carrot or carrot batons and a chopped red chilli pepper. Make up a dressing of 5 tablesp olive oil, 1 tablesp white wine vinegar, 1 tablesp Dijon mustard, some dried oregano and seasalt and black pepper to taste. Mix the dressing well with a fork and then pour over the salad, stirring. Cover with clingfilm and leave in the fridge for at least a couple of hours.