Serves: 6 – 8
Ingredients
- 2tbsp flaky sea salt
- 1 bulb of fennel
- ¼ small celeriac, peeled
- ¼ small red cabbage
- ¼ small white cabbage
- 1 beetroot, peeled
- 1 Spanish onion
- 2 large carrots, peeled
- zest of 1 lemon
- 1tsp chopped dill
- 1tbsp chopped chervil
- 1tbsp chopped parsley
- 1tsp cracked black pepper
- 1tbsp toasted fennel seeds
- garlic dressing
- 2 egg yolks
- 20ml white wine vinegar
- 35g English mustard
- 10g caster sugar
- juice of 1 lemon
- 5 cloves of garlic, grated
- 1tbsp salted anchovies
- 350ml vegetable oil
- salt and cayenne pepper
Method
- Firstly slice the fennel, celeriac, red cabbage, white cabbage, beetroot, onion and carrots and place them all into a large mixing bowl. Add the flaky sea salt and mix thoroughly. Leave to stand for 20 minutes so it wilts and cures.
- Meanwhile, grate the garlic and place it in the food processor. Add the egg yolks, white wine vinegar, mustard, lemon juice, anchovies and sugar and blend until smooth. Whilst the food processor is still running, slowly pour in the vegetable oil until the mayonnaise is made and emulsified. Season, and pass the mayonnaise through a fine sieve to make it really smooth, and keep in the fridge until needed.
- Wash the vegetables off in cold running water for a couple of minutes, and place them into a clean, tea towel and squeeze out all of the moisture. Put the dry and drained vegetables into a clean mixing bowl.
- Add the toasted fennel seeds, lemon zest and chopped herbs. Check and add seasoning if required. Fold in as much mayonnaise as needed. You may not need it all. It will keep in the fridge for up to 1 week. Mix together and serve.