Celeriac RemouladeServes 4-6
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.