Skill level

Average: 4 (34 votes)


  • 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)

Cook's notes

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.