Celery, Apple and Fennel Salad with Cured Meats

, from Issue #24, page 79. September, 2015
Photography Vanessa Wu.
    Celery, Apple and Fennel Salad with Cured Meats

    Serves: 4-6

    INGREDIENTS

    12-16 slices good salami or other cured meat

    Salad
    1 small fennel bulb with fronds if possible
    4 medium inner stalks of celery and any small leaves
    3 spring onions
    1 red apple
    1 tablespoon lemon juice

    Mayonnaise
    1 egg
    1 egg yolk 
    juice of 1 lemon
    2 teaspoons Dijon mustard
    1 clove garlic, crushed
    1 tablespoon capers
    1⁄2 cup canola oil
    1⁄4 cup olive oil
    sea salt and freshly ground pepper

    To serve
    pecorino or Parmesan for shaving

    METHOD

    Mayonnaise: Put the egg, egg yolk, lemon juice, mustard, garlic and capers in a food processor and process until well combined. With the motor running, slowly drizzle in the combined oils to make a thick emulsion. Season well.

    Salad: Remove any fennel fronds and set aside. Slice the fennel, celery and spring onions thinly on the diagonal and place in a bowl along with most of the celery leaves. Cut the apple into thin sticks (julienne) and toss with the lemon juice. Add to the salad.

    To serve: Toss the salad with enough mayonnaise to just coat. Arrange the meats on a large platter and spoon the salad down the centre. Garnish with the remaining celery leaves and fennel fronds and shave over a little pecorino or Parmesan. Serve the remaining mayonnaise separately. 

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