
Prosciutto Celeriac Salad from Jamie Oliver’s 5 Ingredients book is bold and punchy, creating so much flavour from the celeriac, mustard, yoghurt and tarragon. I found this recipe a little too overpowering, but that’s just down to my personal taste. It’s certainly memorable for sure and relatively quick to prep if you’ve got the right equipment to finely slice the celeriac.
If you’re wondering what to do with leftover celeriac, have a bash at corned beef hash, chicken chasseur (which also uses tarragon incidentally) or smoked trout salad when the weather is a bit warmer. If you’re a tarragon lover, do check out creamy chicken and tarragon pots with rosemary potato wedges, poulet au vinaigre or smashed-up chicken which all taste sensational.
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