This looks very impressive and is a very easy starter to do. Nice and fresh, too for summer dining. The basil oil goes very well with this, pop it into a squeezy bottle to make it easy to garnish. I have used tomatoes “confites” here but fresh tomatoes would be just as good. I have also used an oblong mould which I think looks rather good but a round one would do the trick.
Make the remoulade in advance and store it in a container in the fridge until you are ready to use it.
Ingredients
- 250 g celeriac grated
- Juice of ˝ lemon
- 2 tbs of good quality mayo or better still, home-made
- 1 teasp of grain mustard
- A touch of walnut oil
Basil oil
- Large bunch of basil
- 150 ml olive oil
- Salt and pepper
- Cherry tomatoes for garnishing
Method
- Place the basil in the liquidizer with the salt and pepper.
- Warm the oil to just above room temperature and whiz over the basil until well blended.
- Strain and refrigerate until ready for use. Will keep for 2 weeks.
When ready to serve. Pile the celeriac into individual ring moulds onto a plate and top with Parma ham or similar. Remove the moulds and drizzle basil oil around it and decorate with cherry tomatoes.
