April 8th, 2012
Food Styling by Sue Henderson
Prop Styling by Jane Hardin
Make the remoulade: Combine egg yolk, salt, lemon juice and grainy mustard in food processor.
With processor running, slowly pour grapeseed oil in a thin, steady stream. Transfer to a medium bowl.
Add remaining ingredients.
Stir to combine. Refrigerate until needed.
Cover red onion in water to soak.
Toss celery root, fennel and apple together in a large bowl.
Drain the onion and toss with salad.
Add remoulade, toss to evenly coat and season with salt and pepper.
Arrange a bed of watercress on each plate, top with salad and garnish with smoked trout and chive oil.
Salad: 576 calories, 5.2 g protein, 57.1 g fat, 14.8 g carbs, 3 g fibre. Good source vitamins C, B6 and B12.