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Prep Time: 30 minutes, Makes: 2 salads
Homemade Mayonnaise Makes 1 cup 2 Henry's Large Egg Yolks 3 Tbsp. lemon juice, freshly squeezed 1/4 tsp. sea salt dash of white pepper 1 c. Henry's Canola Oil Place yolks, lemon juice, salt and pepper in a mixing bowl. Whisk in oil, a couple drops at a time, to create an emulsion. After about a third of the oil is incorporated, add the rest in a steady stream, while whisking. Place in a glass jar, cover and refrigerate until needed. Creamy Dijon Dressing 1 c. homemade mayonnaise 2 tsp. Henry's Dijon Mustard 1 Tbsp. capers, chopped 2 cornichons, finely chopped juice of one lemon 1 anchovy, finely chopped 1 tsp. white wine vinegar 2 Tbsp. tarragon, chopped, reserve 2 tsp. for garnish Sea salt and pepper to taste Combine mayonnaise with mustard, capers, cornichons, lemon juice, anchovies, vinegar and tarragon. Mix thoroughly. Season with salt and pepper. Salad 1 organic celery root, peeled and thinly sliced 2 oz. Henry's Market Hot Smoked Salmon, sliced Toss celery root with enough dressing to evenly coat. Portion between two plates and garnish with slices of smoked salmon. Sprinkle with fresh tarragon. |
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