International Women’s Day recipe
Serves 6
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- Grate the carrot finely. Add the vinegar, remaining oil and a pinch of salt and pepper.
- Wash and drain the lettuce and arrange it on an oval serving plate with all the other vegetables.