1celery heart, stalks cut into 8cm lengths, then thinly sliced lengthways½bunch of chives, cut into 5mm lengths10thin slices of mild coppa (see note)To serve:Pecorino 1 anno, shaved (see note) and crusty breadRémoulade2egg yolks1 tbsplemon juice2½ tspDijon mustard125 ml (½ cup)olive oil1½ tspwholegrain mustard
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.
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.