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Jambon De Bayonne With Celeriac Rémoulade

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1 large head of celeriac or 2 smaller ones
16 slices of Bayonne ham, or its equivalent from Parma or even Serrano
3 tbsp capers

For the rémoulade sauce

4 egg yolks
6 canned anchovy fillets, drained
3 tbsp Dijon mustard
Splash of red wine vinegar
350ml vegetable oil
Tiny splash of hot water


Serves: 8


First make the rémoulade sauce: place the egg yolks, anchovy fillets, mustard and red wine vinegar in a food processor. Process to blitz the mixture to a smooth state and then add the oil, initially drop by drop, building up to a more confident stream as the mayonnaise forms. When all the oil is incorporated, add a tiny splash of hot water. Adjust the seasoning, adding some black pepper, of course, but perhaps more mustard may be needed. It should be spiky and assertive. Peel the skin from the celeriac. Now, you need to cut the celeriac into the finest of strips. Use one of two methods: slice the celeriac as finely as you can and then take these fine slices and cut them into spaghetti like strips; alternatively, should you possess one of those lethal, finger shredding Japanese vegetable mandolin graters, cut the celeriac into manageable chunks, attach the medium strip attachment and shred away, using the safety guard to ensure you don't serve your fingers as well. Place the celeriac in a bowl and mix in the mustard mayonnaise. Hands work best here. Cover and refrigerate until needed. To serve, place a pile of the celeriac in the middle of each plate. Arrange 2 slices of ham around the edge of each pile, then sprinkle over a few capers.

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