Carrot, celeriac and artichoke salad

Carrot, celeriac and artichoke salad

Insalata capricciosa

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g raw carrots, scraped and cut into fine julienne strips, a little longer than a matchstick
300g celeriac, peeled and cut in the same way
6 preserved artichokes, cut into very small strips
1 lemon, juiced
50g canned tuna in oil, drained
Mayonnaise
salt
pepper

Method

  1. Assemble all the cut vegetables in a bowl, and sprinkle with lemon juice. Mash the tuna with a fork, add to the mayonnaise and mix well. Add the mayonnaise to the vegetables and mix thoroughly. Season to taste.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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