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 teaspoon of Dijon mustard

  • 250ml corn oil

  • Little extra virgin olive oil to finish

  • Squeeze of lemon juice

  • Salt


  • 1.

    Cook the potatoes with the skin on in gently boiling salted water.

  • 2.

    When cooked strain and set aside to cool.

  • 3.

    Once cooled, peel the potatoes and cut them into cubes the same as the other vegetables, about 2cm cubes.

  • 4.

    Blanch all of the vegetables, dry them and put in a large serving dish.

  • 5.

    To blanch have a pot of salted water at a rolling boil, and a bowl of iced salted water.

  • 6.

    First step is to submerge the vegetables in the boiling water for a couple of minutes.

  • 7.

    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::

  • 1.

    Place the egg yolk in a mixing bowl with mustard.

  • 2.

    Pour in the vegetable oil in a slow steady stream, whisking constantly.

  • 3.

    Keep whisking until the mixture reaches the correct consistency which is a creamy consistency, and a light yellow in colour.

  • 4.

    Add a little extra virgin olive oil for flavour and a squeeze of lemon.

  • 5.

    Taste and adjust seasonings.

  • Construction::

  • 1.

    Add the mayonnaise to the vegetables and mix through. At this point you can add some herbs, tarragon or basil and mix through.

  • 2.

    Serve with cold meats or Artisan Charcuterie.

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