This salad can be made for a large number of people or a small number, this is also a salad which allows you to use what ever vegetables you have to hand. Therefore the quantities are variable; however the key is to have even amounts of all the vegetables


  • celeriac (cubed)
  • potatoes (whole)
  • carrots (cubed)
  • peas
  • broad beans
  • cauliflower (florets)
  • celery (sliced)
  • hispy cabbage (sliced)
  • tarragon (optional)
  • basil - optional
  • for the mayonnaise:
  • 2 eggs yolks
  • 1 tsp dijon mustard
  • 250 ml corn oil
  • little extra virgin olive oil to finish
  • squeeze of lemon juice
  • salt


  • Cook the potatoes with the skin on in gently boiling salted water.
  • When cooked strain and set aside to cool.
  • Once cooled, peel the potatoes and cut them into cubes the same as the other vegetables, about 2cm cubes.
  • Blanch all of the vegetables, dry them and put in a large serving dish.
  • To blanch have a pot of salted water at a rolling boil, and a bowl of iced salted water.
  • First step is to submerge the vegetables in the boiling water for a couple of minutes.
  • Lift the vegetables out of the water and plunge the vegetables into the ice water for a minute. The salted ice water is to stop the cooking process.
  • Mayonnaise:
  • Place the egg yolk in a mixing bowl with mustard.
  • Pour in the vegetable oil in a slow steady stream, whisking constantly.
  • Keep whisking until the mixture reaches the correct consistency which is a creamy consistency, and a light yellow in colour.
  • Add a little extra virgin olive oil for flavour and a squeeze of lemon.
  • Taste and adjust seasonings.
  • Construction:
  • Add the mayonnaise to the vegetables and mix through. At this point you can add some herbs, tarragon or basil and mix through.
  • Serve with cold meats or Artisan Charcuterie.

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