Celeriac and Fennel Slaw Dressing

Name: Celeriac And Fennel Slaw Dressing
Prep time: 5 min
Total time: 5 min
Yield: 90 ml
Cuisine: Middle Eastern
Ingredients: 30 ml Yogurt; 15 ml Creme Fraiche; 45 ml Lemon Juice; 10 g Parsley; 1 g Salt; 0.3 g Pepper

Independent adaptation of a publicly published Paul Ainsworth recipe. Not affiliated with, sponsored by, or endorsed by Paul Ainsworth.

Celeriac And Fennel from a starred kitchen.

Ratio

Yogurt 30 mlCreme Fraiche 15 mlLemon Juice 45 ml

Ingredients

Yogurt — 30 ml
Creme Fraiche — 15 ml
Lemon Juice — 45 ml
Parsley — 10 g
Salt — 1 g
Pepper — 0.3 g

Method

Pour to the lines in order (bottom → top): Yogurt, Creme Fraiche, Lemon Juice.
Add finishing notes: Parsley, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Paul Ainsworth works in Modern British / Cornish at Paul Ainsworth at No. 6; credentials include Michelin 1* (Paul Ainsworth at No. 6, Padstow).

Originally published as Celeriac and Fennel Slaw Dressing.

Adapted from a Paul Ainsworth recipe (Paul Ainsworth / Great British Chefs (leftover turkey with celeriac and fennel slaw)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Paul Ainsworth / Great British Chefs (leftover turkey with celeriac and fennel slaw) (published as “Celeriac and Fennel Slaw Dressing”). Full citation lives in Provenance.

Add to a jar