Pickled celeriac salad
I usually use fresh celeriac for salads or soups. For the former, I coat the celeriac in breadcrumbs and fry it. When I have pickled celeriac at my disposal, I mostly make just salads from it, I haven’t tried using it for anything else so far. I don’t know what else could be made from this type of celeriac.
Today, I would like to share a recipe with you for pickled celeriac salad with ham, eggs, pineapple and sweetcorn. This salad is absolutely scrumptious. I serve it very often at family gatherings, make it for lunch or dinner. If you like pickled vegetables, this salad is perfect for you as well.
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Ingredients for pickled celeriac salad.
- 300 g chicken ham
- a jar of pickled celeriac (170 g after it is squeezed out from brine)
- 4 eggs
- a can of sweetcorn (280 g)
- a can of pineapple (340 g when juice is removed)
- 1 apple
- 3 tablespoons of sour cream
- 3/4 teaspoon of salt
- 6 tablespoons of mayonnaise
- 1 tablespoon of lemon juice
- black pepper to taste
- a small bunch of green onion
How to make pickled celeriac salad.
Hard-boil the eggs (9 minutes), cool them down then peel and dice them.
Peel and chop the apple. Once done, drizzle it with with lemon juice.
Drain the juice from the celeriac, dice the pineapple and drain brine from the sweetcorn.
Dice the ham into medium-sized cubes and chop the green onion finely.
Put all the ingredients in a bowl. Add salt, pepper according to taste, mayonnaise and cream. Mix. Let the salad chill for a few minutes in the fridge before serving.
Good to know when making pickled celeriac salad.
I used chicken ham. You can replace it with any another type of ham such as pork.
The pickled celeriac I used was already shredded, so I did not need to chop anything.
I didn’t add too much salt to the salad. If you like salty dishes, increase the amount of salt.
Do you like dishes with ham? If so, try our recipe for Club sandwich.
