Coppa with celery rémoulade and Pecorino


You'll need

1 celery heart, stalks cut into 8cm lengths, then thinly sliced lengthways ½ bunch of chives, cut into 5mm lengths 10 thin slices of mild coppa (see note) To serve: Pecorino 1 anno, shaved (see note) and crusty bread   Rémoulade 2 egg yolks 1 tbsp lemon juice 2½ tsp Dijon mustard 125 ml (½ cup) olive oil 1½ tsp wholegrain mustard

Method

  • 01
  • For rémoulade, process egg yolks, lemon juice and Dijon mustard in a food processor until smooth. Add olive oil, one drop at a time, then in a thin, steady stream until incorporated. Season to taste with sea salt and freshly ground black pepper, then stir through wholegrain mustard.
  • 02
  • Place celery in a bowl of iced water and stand for 1 minute to crisp, then drain well, pat dry and combine in a bowl with chives and enough rémoulade to coat. Arrange coppa on a platter, place celery rémoulade in centre and serve with extra rémoulade, Pecorino and bread to the side.
Note Coppa is cured pork shoulder or neck. Pecorino 1 anno is year-old sheep's milk cheese. Both are available from Italian delicatessens. If Pecorino is unavailable, substitute with a mature sheep's milk cheese.

Rémoulade is similar to mayonnaise, but contains a fair wallop of mustard. It's typically tossed through celeriac, but we've used finely shredded celery for a fresh twist. Enjoy with plenty of bread for mopping.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Bottle-aged marsanne.

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