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By Shane Young | July 3, 2014 |
Wondering what to do with that Celeriac? Why not add Chicken and Mustard and call it a wrap.
Makes just over one quart (800 g) of salad
1 large, or 2 small, head(s) of celeriac
2 cups (280 g) diced roasted chicken
¼ red onion, sliced thinly on mandoline or with knife
¾ cup (45 g) flat leaf parsley, minced
½ cup (120 g) homemade mayo
2 cloves garlic, minced
2 tbsp (22 g) grainy mustard
1 tsp Dijon mustard
2 tbsp (30 ml) apple cider vinegar
salt and pepper to taste
2 to 4 radicchio leaves for each lunch serving
With a sharp knife, remove the outer part of the celeriac. Grate, slice on the mandoline or matchstick the celeriac into long, thin pieces and put in a medium-sized bowl. Add in the chicken, parsley and red onion. In a separate bowl, combine the mayo, garlic, mustards and vinegar and mix well. Add the mayo mixture to the celeriac mixture and mix well. Salt and pepper to taste. When ready to serve, place about ⅔ cup/200g (depending on the size of the radicchio leaf) in the leaf. Cover with a another small leaf if bringing to the office. To pack for the office, wrap the entire sandwich in a paper towel then in a sheet of tinfoil.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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