12-16 slices good salami or other cured meat
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
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
pecorino or Parmesan for shaving
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.