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Celeriac Remoulade with Prosciutto and Toasted Hazelnuts

Celeriac Remoulade with Prosciutto and Toasted Hazelnuts recipe, brought to you by MiNDFOOD.

Celeriac Remoulade with Prosciutto and Toasted Hazelnuts

Serves 4

2 tsp white wine vinegar

1 large celeriac (about 800g)

3 egg yolks

2 tsp dijon mustard

¼ cup lemon juice

1 garlic clove

1¼ cups extra light

olive oil

1 bunch chives, finely chopped

16 thin slices prosciutto or parma ham

¼ cup toasted hazelnuts

2 tbsp extra virgin olive oil

1 Fill a large bowl with cold water. Add vinegar. Peel 
and finely shred celeriac. Place into acidulated water 
to prevent discolouration.

2 Place egg yolks, dijon mustard, lemon juice and garlic into a small food processor. Process until combined. With motor running, add oil in a slow steady stream until a thick sauce forms.

3 Drain celeriac and 
pat dry with paper towel. Place into a large bowl. 
Add sauce and chives. Stir until well combined. 
Season with salt and 
pepper. Arrange prosciutto on serving plates. Top 
with celeriac remoulade. Scatter with hazelnuts. Drizzle with oil and serve sprinkled with freshly 
ground black pepper.

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