- 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
- 2 egg yolks
- 1 tbsp lemon juice
- 2½ tsp Dijon mustard
- 125 ml olive oil (½ cup)
- 1½ tsp wholegrain mustard
- 1For 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.
- 2Place 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.
Drink Suggestion: Bottle-aged marsanne. Drink suggestion by Max Allen