Brasserie Blanc

International Women’s Day recipe

1 cucumber
2 tsp dill
Salt and finely ground white pepper
90g crème fraîche
200g cherry tomatoes
2 shallots
3 tbsp extra-virgin olive oil
3 tsp fresh lemon juice
200g celeriac, peeled
2 tbsp mayonnaise
2 tsp Dijon mustard
250g carrots
1 tbsp white wine vinegar
100g Cos lettuce

International Women’s Day recipe

Serves 6

This International Women’s Day we’re celebrating Raymond Blanc’s gorgeous maman. Famously influential on Raymond’s cooking, we’re sharing one of her original recipes which takes pride of place on our menu… Bon Appétit!

  1. Peel the cucumber and cut in half lengthways. Remove the seeds, then cut into slices, roughly 2mm in size. Chop the dill finely, add a pinch of salt and mix everything together with the crème fraîche.
  2. Cut the cherry tomatoes in half. Peel and finely slice the shallots. Mix together with 2 tbsp of the olive oil, the lemon juice and a pinch each of salt and finely ground white pepper.
  3. Grate the celeriac into fine julienne using a mandolin. Add the mayonnaise, Dijon mustard and a pinch each of salt and finely ground white pepper.
  4. Grate the carrot finely. Add the vinegar, remaining oil and a pinch of salt and pepper.
  5. Wash and drain the lettuce and arrange it on an oval serving plate with all the other vegetables.
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