Celeriac Remoulade

Celeriac RemouladeServes 4-6

Ingredients:

330g                celeriac, grated finely, either using a grater or Japanese mandolin, to fine spaghetti slices1                      green granny smith apple, grated finely 2                      egg yolks, medium organic 1tsp                 Dijon mustard 45ml                oil, groundnut 1tsp                 white wine vinegar 1pinch             sea salt1pinch             cayenne pepper 1tsp                 lemon juice

For the salad garnish:

4                      red chicory leaves4                      yellow chicory leaves40g                  walnuts, roughly chopped10ml                walnut oil10ml                white wine vinegar ½                     bunch chives, chopped

In a large bowl, whisk together the egg yolk and mustarduntil a pale colour. Continuing to whisk, slowly add the oil. Next, whisk the vinegar, salt, pepper and lemon juice. Taste for seasoning before adding the celeriac.

In a separate bowl, mix together the chicory leaves, walnuts, walnut oil and white wine vinegar. Arrange the dressed chicory leaves on a large platter and top with the celeriac remoulade.Garnish with some chopped chives.