The key to this simple starter is to ensure that you cut the celeriac as thinly as possible.26 June 2008
RECIPE DETAILS
1. Top and tail the celeriac and take off all of the outer skin. Slice thinly and then cut into fine matchsticks, place these into a colander and add a little salt to draw out the water. Leave for 1-2 hours, then drain and wash off the excess salt and pat dry.
2. Meanwhile make the mayonnaise, place the egg yolks into a bowl add a little vinegar and whisk. Slowly pour in the olive oil whisking constantly, sometimes an extra pair of hands is useful here.
3. Add both mustards and stir though the mixture to a smooth consistency.
4. Add a little of the mayonnaise into the bowl with the celeriac and bind together. Add more mayonnaise to taste and leave to rest for a few minutes. The mixture should be stiff and the mayonnaise should coat the celeriac rather than overwhelm it.
5. Take the ham and trim off any hard outer skin, then slice thinly.
6. Place the ham on a dinner plate with the celeriac, either by the side or in the centre of the ham and garnish the dish with a little parsley.
