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Ingredients
- egg yolk
- 2 tsp of lemon juice
- 3/4 of a cup of extra virgin olive oil
- salt
- pepper
- 2 small to medium celeriac
- 3 tbsp of finely chopped flat-leaf parsley
Method
Combine an egg yolk with 2 tsp of lemon juice in a bowl and slowlywhisk in 3/4 of a cup of extra virgin olive oil (choose a soft oil rather than an aggressive peppery oil for this). Season the creamy, mayonnaise-like remoulade with salt and pepper.
Peel 2 small to medium celeriac and slice them as thinly as you can.
Now julienne the slices - they should be as thin as matchsticks. Season the celeriac with salt and pepper and toss with a tablespoon of lemon juice. Now mix through the remoulade. Add 3 tbsp of finely chopped flat-leaf parsley and serve as a salad.
