Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 175 grams | Button mushrooms |
| ½ \N | Lemon; juiced |
| 100 grams | Celeriac |
| \N \N | Various lettuce leaves |
| \N \N | Watercress, washed |
| 1 \N | Garlic clove; crushed |
| 2 tablespoons | Thick Greek yogurt |
| 1 tablespoon | Dijon or mild mustard |
| \N tablespoon | Finely chopped summer herbs |
| \N \N | Salt and pepper to taste |
When celeriac is unobtainable, you can use finely sliced celery heart for this delicious salad. The mixture is flavoured with garlic, mild mustard and summer herbs, and is lovely served with warm granary bread.
Slice or quarter the mushrooms and sprinkle lemon juice over them.
Peel the celeriac and cut into matchstick-sized pieces or shred in the food-processor. Drop immediately into water to which you have added a squeeze of lemon or spoonful of vinegar to stop it discolouring while you quickly prepare the rest of the salad.
Arrange the salad leaves on two plates. Add the crushed garlic to the yogurt. Stir in the mustard, salt and pepper. Drain the celeriac and stir into the dressing. Add the mushrooms and the chopped herbs and mix well. Pile the mixture on to the salad leaves and serve as soon as possible.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias