Caper and parsley salad with shaved Parmigiano Reggiano

Serves 4-6 Starters and mains

Celeriac remoulade 9557

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Ingredients

  • 12 black olives, pitted and finely chopped
  • 1 banana shallot, finely chopped
  • 1tsp white balsamic vinegar
  • 1 garlic clove, finely grated
  • 1½tbsp salted capers, rinsed and finely chopped
  • 40g sun-dried tomatoes, finely chopped
  • juice 1 lime
  • 1tsp pul biber chilli flakes
  • 90ml extra virgin olive oil
  • 20g flat-leaf parsley, leaves only (look for small leaves)
  • 75g Parmigiano Reggiano, freshly shaved, to serve

For the lavash crispbreads

  • 2-3 large lavash breads

Method

Combine all of the ingredients, except for the oil, parsley and Parmigiano Reggiano. Add some freshly ground black pepper, then stir in the oil a little at a time. Fold in the whole parsley leaves, then top with some of the shaved cheese.
Serve with lavash breads, celeriac remoulade, and the remainder of the shaved cheese in a bowl alongside.

To make the lavash crispbread, heat the oven to 240C/220C F/Gas 9. Bake the lavash one at a time by simply placing whole on the oven shelf and cooking for 3-4 minutes until crisp but not over-browned. Serve broken into large shards on the table.

Food styling by Linda Tubby. Photography and prop styling by Angela Dukes.
Celeriac remoulade 9557
Food styling by Linda Tubby. Photography and prop styling by Angela Dukes.

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