Roast celeriac, chicory, orange, Parmesan & basil salad – what’s my culinary identity?
Alan Rosenthal's Blog
Alan Rosenthal's Blog
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  • 1/4 celeriac 20g walnuts
  • 1/2 tsp crushed fennel seed
  • 2 heads red chicory, cut lengthways into quarters (keep the base intact to prevent the leaves from separating)
  • orange segments from 1 orange, juice and zest from a second.
  • 1-2 tbsp Champagne or white balsamic vinegar
  • 3-5 tbsp extra virgin olive oil
  • 1/2 tbsp chopped basil or tarragon
  • A handful of rocket
  • 15 g Parmesan shavings



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