Celeriac Remoulade Serves 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.