Celeriac Remoulade with Prosciutto and Toasted Hazelnuts
- 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
How to make this Celeriac Remoulade with Prosciutto and Toasted Hazelnuts:
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.