CELERIAC & SHAVED FENNEL SALAD WITH CRUSHED WALNUT DRESSING

Prep: 25 mins. Cooking: 1 hr 20 mins + cooling. Serves 6 as a side.

1 large celeriac (about 1kg), trimmed, skin on 5 brussels sprouts

1 fennel bulb, thinly shaved on a mandolin and placed in acidulated water, fronds reserved

1 tbsp thinly sliced chives Salt dough

1½ cups (330g) fine salt

165g plain flour

65g egg white (about 2 small eggs) Crushed walnut dressing

25g walnuts

1 tbsp chardonnay vinegar

1 tbsp Champagne vinegar

½ tsp Dijon mustard

65ml walnut oil

65ml grapeseed oil

1 Preheat oven to 190˚C (170˚C fan). To make dough, place salt, flour, eggwhite and 90ml cold water in a bowl. Mix until a dough forms. Roll dough on a lightly floured surface to 5mm thick; use to wrap celeriac, pinch edges to seal and place on a baking paper-lined tray. Bake until dough is golden and celeriac is tender when an inserted skewer withdraws easily, 1-1¼ hrs. Cool to room temperature, then break and discard crust. Peel celeriac and slice into thin rounds. 2 Meanwhile, make dressing. Place walnuts on a baking tray and roast until golden,

6-8 mins; finely chop. Combine vinegars and mustard in a small bowl, add oils, whisk to combine, season, then add walnuts.

3 Remove outer leaves of sprouts; reserve. Thinly slice inner leaves, place in a bowl with drained fennel and chives, drizzle with dressing, season and arrange on plates. Fold celeriac slices in half, then half again, and arrange over salad.

4 Blanch reserved sprout leaves until bright green and tender, drain on paper towel and arrange over salad. Spoon more dressing over, scatter with fennel fronds and serve.