Salad of Dressed Celeriac with Roast Pepper & Avocado
Ingredients
175g (6oz) celeriac, peeled and finely shredded
1tbsp mayonnaise
1tsp grain mustard
1 shallot, finely chopped
LoSalt and freshly milled pepper
1 large red pepper
100g (4oz) mixed salad leaves, tossed in a little olive oil and lemon juice
1 large avocado
extra virgin olive oil
Serves 4
Combine the celeriac with the mayonnaise, mustard and shallot, and season to taste. Meanwhile, roast the pepper in a hot oven, 240C (475F/gas mark 9) until the skin is blackened, then peel it off. Allow to cool, cut into four and remove the seeds. Position a 7.5cm (3in) ring or pastry cutter, in the centre of a plate, and place a quarter of the salad in it. Next, place a quarter of the dressed celeriac on top of the salad. Place one quarter of the pepper on top, and remove the ring. Repeat this on three more plates. Cut the avocado into four, lengthways, discarding the skin and stone. Take each piece and slit it from the broader end almost to the tip, and spread it slightly to make a fan. Arrange one on top of each portion. Brush the avocado with olive oil and drizzle a little around the plate.
