Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 celery root
- 100 g purslane (Postelein), or rocket or lamb`s lettuce
- 3 tablespoon balsamic vinegar
- 6 tablespoon olive oil, cold-pressed
- 50 g parmesan cheese
- salt and pepper
- Oyster mushrooms
Print Recipe
Pin Recipe Instructions
- Peel the celery and cut 12 thin slices (approx. 2 mm) from the middle part with the slicer. Use the rest of the tuber for other purposes.
- Blanch the slices either in boiling water or in a steamer (4 min 100 °) until al dente and rinse in cold water.
- Rinse off the Postelein (or rocket or lamb`s lettuce), cut off the stalk to taste.
- Make a dressing from balsamic vinegar, olive oil, salt and pepper.
- Season the celery slices with a little salt and pepper, distribute the salad on the slices, drizzle with the dressing and roll up.
- Drizzle the rest of the dressing over the rolls and grate wafer-thin parmesan shavings.
- Garnish with fried oyster mushrooms if you like.
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