Succulent lamb chops go perfectly with this salad, which is a variation on the classic remoulade.
Serves 4
Ready in about 30 minutes
1. First, deal with the celeriac. It discolours once peeled, so squeeze the juice of a lemon into about two litres of water to plunge it into as you go. The easiest way to peel celeriac is to cut off the rooty bit at the base, then using that flat surface, cut it into quarters from top to bottom. Peel the quarters with a paring knife: I have sacrificed several peelers to this vegetable over the years. Cut the celeriac into julienne (or very fine strips). If you have a food processor the strips will be as fine as vermicelli, which looks great. Return the cut vegetable to the lemony water.
I say lamb chops but a grilled leg of chicken – with crispy skin – would be just as good. The dressing keeps well in the fridge for about three weeks.
2. Start the dressing. A food processor is ideal for this. Blitz together the anchovies, capers, garlic, chilli, mustard and vinegar to form a paste, then start to add the oil, slowly. You will end up with a stiff, mayonnaise-type sauce. There is an outside chance that it will split and become more like vinaigrette, but don't tear your hair out, it will still taste good.
3. Drain the celeriac. Add two large tablespoons of the dressing and fold the ingredients together as you would for a coleslaw. Check the taste and add more of the dressing if you want, or put the rest on the table for people to dollop on their plates.
4. Grill the lamb chops for 5 minutes on either side, then let them rest for 5 minutes before serving. This should leave them slightly pink. Cook for longer if you want them well done.
5. Toss the watercress with the juice of half a lemon, the extra virgin olive oil and a pinch of salt. Use to garnish the lamb and celeriac, or leave on the table in a large bowl.
© delicious. magazine
Try a soft but concentrated Malbec from Argentina with this dish.
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