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    Mixed Hors D'oeuvres

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    Mixed Hors D'oeuvres

    Serves: 8

    Ingredients

    • Mayonnaise
    • Salt
    • 2 organic egg yolks, room temperature
    • 2 tablespoons organic lemon juice
    • 285ml organic olive oil
    • Freshly ground black pepper
    • 1 level teaspoon wholegrain Dijon mustard
    • Salad
    • Marinated green and black olives
    • 1 organic Florence fennel, cut into fans
    • 400g organic carrots, peeled and coarsely grated
    • 8 attractive lettuce leaves for garnish
    • 4 organic eggs, hard-boiled, peeled and halved
    • 1 organic celeriac, peeled
    • 1 teaspoon wholegrain Dijon mustard
    • 5 tablespoons finely chopped parsley
    • 450g organic beetroot, peeled, diced, cooked, and left to cool
    • ½ organic red onion, finely chopped
    • Organic lemon juice
    • Organic extra virgin olive oil

    Method

    1. Place the egg yolks in a food processor with the mustard, lemon juice and seasoning. Whizz until pale and frothy, then very slowly add the oil until it is thick and glossy. Adjust the seasoning to taste and set aside.
    2. Cut the celeriac into fine matchstick strips. Place in a saucepan, cover with cold water and set over a moderate heat. Bring up to the boil, then drain immediately. Transfer to a mixing bowl and, while warm, mix in half the mayonnaise with 1 teaspoon wholegrain Dijon mustard and 3 tablespoons finely chopped parsley.
    3. Mix together the beetroot and the onion with 2 tablespoons finely chopped parsley. Dress with 2 teaspoons lemon juice and 2 tablespoons extra virgin olive oil.
    4. Toss the coarsely-grated carrot in 2 tablespoons lemon juice and 2 tablespoons extra virgin olive oil. Season to taste and set aside.
    5. When you are ready to serve, set out 6 appetiser plates. Arrange a lettuce leaf on each plate and top with a spoonful or two of carrot salad. Divide the celeriac rémoulade and beetroot salad between the plates. Then add 4 or 5 olives per plate with some sliced fennel and half a boiled egg. Finally, add a spoonful of mayonnaise for the egg and serve straight away with lots of crusty bread.

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