Crab Salad with celeriac, apple and hazelnuts
500g cooked white crab meat, picked over to remove shrapnel
½ celeriac
Juice 1 lemon
2 red eating apples
10 roasted hazelnuts
Little gem lettuce
1 egg yolk
1 teaspoon Dijon mustard
2 teaspoons Worcestershire sauce
100ml olive oil or rapeseed oil
Method
Grate the celeriac and toss in half the lemon juice. Season with salt and pepper.
Slice the apples as thinly as possible and then shred each slice into matchsticks. Toss in to the celeriac.
Whisk the egg yolk with the remaining lemon juice and mustard for a minute. Trickle in the oil and whisk as you add. Add Worcestershire sauce and season to taste.
Mix half with the crab and half with the celeriac.
Line a platter with little gem and spoon the celeriac mixture on top.
Spoon on the crab meat.
Finely grate the hazelnuts all over.
Enjoy with wheaten bread.
