Serves: 6
This looks very impressive and is a very easy starter to do. Nice and fresh too, for summer dining. The basil oil goes very well with this. I suggest you pop it into a squeezy bottle to make it easy to garnish. I have used 7 cm cheffy rings for this, but if you don’t have any then just divide the celeriac neatly between six plates and top with the ham.
Ingredients
- 300g celeriac, grated
- Juice of 1/2 lemon
- 2 tablespoons of good
- Quality mayonnaise (better still, home-made)
- 1 tablespoon of natural yogurt
- 1 teaspoon of grain
- Mustard
- Touch of walnut oil
- Salt and pepper
For the basil oil
- Handful of basil leaves
- 150ml olive oil
- Salt and pepper
- 12 slices of Savoie or Parma ham
- Cherry tomatoes for garnishing
Directions
1Mix all the ingredients for the remoulade and refrigerate until ready to serve.
2Place the basil in the liquidizer with the salt and pepper.
3Add the oil while the motor is running until well blended.
4Add the oil while the motor is running until well blended.
5Strain and pour into a squeezy bottle, then refrigerate until ready for use. Will keep for 1 month.
6When ready to serve, pile the celeriac into the individual 7 cm rings (if you haven’t got these, just arrange them on the plates), then top with the ham.
7Remove the moulds and drizzle basil oil around the edge and decorate with cherry tomatoes.
