- 1 large celeriac, peeled then grated
- A little lemon juice
- Juice of 1 lemon
- 1 large egg yolk
- 1 tablespoon [15 mL] hot mustard
- 3 cloves garlic, blanched, peeled then mashed
- 1 tablespoon [15 mL] lemon juice
- 1/2 cup [125 mL] olive oil
- More lemon juice [if needed]
- 1 tablespoon [15 mL] freshly chopped parsley
- Salt and pepper, to taste
- Lettuce leaves
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- Boil grated celeriac into hot salted boiling water mixed with a little lemon juice for 5 minutes.
- Drain then thoroughly cool celeriac under cold running water, to stop cooking process.
- Drain, pressing onto celeriac to remove all of the water.
- Transfer well-drained grated celeriac into a large bowl; mix in remaining lemon juice [of whole lemon].
- Mix, cover bowl and set aside.
- Into a small bowl, transfer egg yolk, hot mustard, mashed garlic and remaining 1 tablespoon [15 mL] lemon juice.
- Salt and pepper.
- Whip mixture.
- Whipping, really slowly pour in olive oil.
- If mixture is too thick, pour in a little more lemon juice.
- Pour mixture over reserved grated celeriac; thoroughly mix.
- Mix in chopped parsley, salt and pepper.
- Serve, over lettuce leaves.
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