Celeriac Remoulade with Coppa and Greens
Creamy remoulade gets a lighter touch here with the use of Greek-style yoghurt. On its own, the dressed celeriac makes a great side for pork or chicken, or serve it as a delightful starter with your favourite charcuterie and some peppery rocket or cress.
Fill a bowl with water and add the lemon juice. Remove the skin from the celeriac and use a sharp knife to cut it into fine matchsticks, or slice it with a grater or a mandolin. Once cut, place the celeriac into the lemon water to stop it from discolouring.
In a large bowl, combine the mayonnaise, yoghurt, mustard and vinegar, seasoning to taste with salt and pepper. Drain the celeriac and dry it well, then combine it with the dressing and stir through the chives.
To serve, place the remoulade on a large platter, along with the charcuterie and the watercress or rocket. Scatter over the capers and hazelnuts and serve with grilled bread.
Juice of 1 lemon
3 Tbsp mayonnaise
2 Tbsp Greek-style yoghurt
2 tsp wholegrain mustard
2 tsp white wine vinegar
2 Tbsp finely chopped chives
80g coppa, prosciutto or your favourite charcuterie
1 bag watercress or rocket
2 Tbsp capers
¼ cup roasted hazelnuts, roughly chopped
Grilled bread for serving