Ham and celeriac rémoulade sandwich
SERVES 1 | PREP 25 MINS PLUS 1 HR RESTING | EASY
2 thick slices of good-quality
white bread
butter
few slices of thin or thick
cooked ham
2 heaped tbsp celeriac rémoulade (recipe below)
1 tsp mayonnaise
1 tbsp of very finely chopped soft
herbs such as flat-leaf parsley or chives
CELERIAC RÉMOULADE
½ lemon, juiced
1 tbsp wholegrain mustard
1 tbsp dijon mustard
100g mayonnaise
1 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
½ tsp salt
10-12 grinds of black pepper
1 small celeriac, top and bottom cut off, and peeled once you’ve made the sauce
Celeriac rémoulade is just posh coleslaw, really. Please buy yourself a julienne peeler – they make things like rémoulade simple to do. The dipped edges of this are a nifty technique that add a splash of colour and a touch of glamour to a high tea type sarnie
1 Put all the rémoulade ingredients, apart from the celeriac, into a bowl and whisk them together.
Julienne the celeriac and mix the slithers into the sauce as you go. At the end, mix well – I like to use my hands so that I can gently squish everything together. Leave for at least 1 hr, or ideally a few hours, for the flavours to develop and the celeriac to soften. This will keep
