Eating In

Peel the celeriac and cut it into small chips about ¼” square by 2” long. Plunge these into a pan of boiling water and blanche for five minutes. Remove and plunge into a bowl of iced water to stop the cooking process and cool. They should be cooked but still have plenty of crunch. Make a dressing out of 2 dessert spoonfuls of yoghurt and one of mayonnaise plus a dollop of Dijon mustard. Coat the celeriac chips with the dressing. On a large serving plate make a layer of mixed salad leaves, including some peppery ones if you can find them. Place the celeriac on top and if you like, garnish with rolled up, thinly sliced, salami.