- 1 large celeriac (700 g), peeled, finely shredded
- 1 egg yolk
- ½ tsp Dijon mustard
- 1 tbsp lemon juice
- 1 garlic clove
- 150 ml olive oil
- 50 ml extra virgin olive oil
- ¼ cup chives, finely chopped
- 1 tbsp wholegrain mustard
- 1 tsp white truffle oil (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place shredded celeriac in a large bowl of iced acidulated water (see Note). Set aside for 10 minutes.
Meanwhile, place egg yolk, mustard, lemon juice and garlic in a bowl, whisking until well combined. Gradually add olive oils to yolk mixture in a thin, steady stream, whisking constantly until thick and emulsified. Season with salt and pepper, then add chopped chives, mustard and truffle oil, stirring to combine.
Drain celeriac and place in a large serving bowl. Drizzle over dressing, tossing to combine. Season, then serve immediately.
• White truffle oil is available from select delis and specialist food shops.
• To stop fresh-cut fruit and vegetables from discolouring, submerge in acidulated water. Add 1 tsp lemon or lime juice, vinegar or white wine to 250 ml (1 cup) water.
Photography by Olga Bennett.