Recipe

Ham and celeriac remoulade

by Jenny Chandler

The perfect starter or light winter's lunch

The French answer to coleslaw, celeriac remoulade is a bistro classic. The ham and hazelnuts give some extra texture—served with some good fresh bread I’d be happy to eat this as a light lunch.

Ingredients

1 medium-sized celeriac bulb, peeled and trimmed
Juice of ½ lemon
Shredded meat from 1 cooked ham hock
2 tbsp parsley, roughly chopped
2 tbsp capers, roughly chopped
2 tbsp roasted hazelnuts, roughly chopped

For the dressing:
5 tbsp mayonnaise, bought or homemade
1-2 tbsp Dijon mustard
2 tbsp creme fraiche
Sea salt and freshly ground black pepper

Method

Cut the celeriac into matchsticks, throw them into a bowl and toss around in the lemon juice to stop them from oxidising and turning brown.

Now mix together the dressing—the aim is something tart, creamy and thick enough to cling to the celeriac and ham. I like a good grind of black pepper too.

Stir the celeriac, ham, most of the parsley, capers and dressing together. Taste and season again. Sprinkle with the remaining parsley and the nuts.

Serve within a few hours of making; the celeriac becomes soft and pappy after a while.

Recipe: Jenny Chandler