ELLE Eats: Pickled Rhubarb Celeriac Salad

Rhubarb is having a moment


ELLE food bloggers Laura Jackson & Alice Levine get in on the rhubarb act.


What a fortnight it's been. Award shows, fashion weeks, parties...oh and the Broadchurch finale was bloody good, wasn't it?!

If there's one thing we think as about as we slip into our Valentino couture (okay...Topshop) squeeze our keys / phone / wallet into our Edie Parker clutch (which won't close) and run out the door...it's the canapes.


Food and Fashion are not traditionally a match made in heaven, but this is 2015 and at the Elle Style Awards we tucked into sliders and truffle mac 'n' cheese, at Prada we had artichoke and mashed pea on rye with gorgeous edible flowers (as seen above) and at the Mulberry presentation Skye Gyngell (of Spring fame, see previous column) curated the menu. You could easily miss the clothes because you were too busy swooning over the nibbles.

The theme that we saw again and again though, was rhubarb. In desserts of course, even in salads but also on the catwalk - from Shrimps to Prada it was a sea of our favourite seasonal pink.


There's nothing sickly sweet or candy cute about this week's recipe though, this pickled rhubarb dish is as grown up and sophisticated as Miuccia herself. And with one of J&L coming from just outside the rhubarb triangle (yes, really, that's a thing) we thought we would dedicate this column to the pink vegetable of the moment.

Pickled Rhubarb, Walnut and Celeriac Salad


Get it 

For the pickled rhubarb:

1 stick of rhubarb (thinly sliced with a vegetable peeler)

125ml white wine

125ml white wine vinegar

50ml water


1 teaspoon of sugar (more if you like it sweet)

Salt and pepper.

For the salad:

1 small celeriac peeled and shredded (match stick size)

A handful of chopped walnuts (a few to serve)

1 Juice of 1 lemon

1 tsp dijon mustard

4 tablespoons dill

4 tablespoons Parsley

4 tablespoons of greek yoghurt

2 tablespoons capers

Sea salt

Black pepper

Extra Virgin Olive oil to serve 

Do it

To prepare the rhubarb, add all the pickling ingredients together and leave to pickle for at least an hour (longer if you have time, it will keep in the fridge for 48 hours)

Put all the salad ingredients in a bowl, mix well and add then add the rhubarb.

To serve make into a little nest, drizzle with extra Virgin olive oil and a sprinkle of walnuts.

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