Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g celeriac
- 500 g carrot (s)
- 1 small onion (s), chopped
- 0.5 ½ bunch parsley, flat-leafed, chopped
- 1 bunch chives, cut into rolls
- 3 stalks tarragon, chopped
- 150 g feta cheese, cut into cubes
For the dressing:
- 1 tablespoon mustard, medium hot
- 4 tablespoon balsamic vinegar, white
- 3 tablespoon rapeseed oil
- 3 tablespoon broth
- 1 pinch (s) sugar
- Pepper, from the mill
- salt
Print Recipe
Pin Recipe Instructions
- Peel and slice the carrots. Also cut the celery into similar sized slices.
- Cook the carrot and celery slices together in salted water, drain, drain well and place in a bowl with the onions.
- For the dressing mix all the ingredients well and add to the warm vegetables. Mix well and let cool down. Then mix in the herbs and feta.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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