Assiette De Crudités Maman Blanc
400g beetroot, cooked and sliced 150g French beans, topped and tailed, cooked for 4 minutes and refreshed in ice water, drained150g cucumber, peeled and finely sliced 400g celeriac, peeled, grated and mixed with 30g lemon juice2 large carrots, peeled and grated 4 Marmande tomatoes, roughly cut into 3cm pieces 4 banana shallots, finely chopped 1 large Ice queen/Reine De Glace lettuce, washed 4 eggs, medium free range, boiled for 10 minutes, peeled and halved
For the dressing:
40g Dijon mustard 25ml white wine vinegar 40ml warm water150ml groundnut oil ½ banana shallot, finely diced (optional) Sea saltBlack pepper, freshly ground
Whisk together the Dijon mustard, white wine vinegar and groundnut oil. Slacken with a little of the water. Add shallots if desired, taste and season with salt and pepper.
To serve:Divide the vegetables into bowls and mix 20g of dressing into the tomatoes, cucumber. 10g into the beans, 30g into the beetroot and carrots and 60g into the celeriac. Dress the salad leaves with the remaining dressing and place on the bottom of a large plate. Arrange the dressed vegetables on top of the lettuce and around the plate. Garnish with the boiled egg and serve.