- 3 bulbs celeriac, thinly sliced
- 150 g radishes, thinly sliced
- 30 g Woolworths samphire
- 2 T Italian parsley, finely chopped
- Sea salt and freshly ground black pepper, to taste
- 1/2 cup lemon-caper aïoli
- 1 lemon, juiced
Toss everything together and serve.
Cook's note: Salty samphire (you’ll find this sea veg at Woolies) makes a delicious match with peppery radish and earthy celeriac in this crunchy salad.