Ingredients for the SAUCE
- 90 g sunflower oil
- 15 g desalted capers
- 15 g grated Grana Padano Dop
- Worcestershire sauce
- 1 egg
- 1/2 clove of garlic
- juice of 1/2 lemon
- turmeric mustard
- salt
- pepper
Ingredients for the SALAD
- 300 g grated celeriac
- 200 g of first salt cheese
- 200 g sweet peppers
- 8-10 radishes
- 1 small lettuce
- 1 diced avocado
- 1 bunch of chicory cut
For the recipe of the salad with egg sauce, add the egg, 2 teaspoons of mustard, garlic, 2 teaspoons of Worcestershire sauce, lemon juice, salt, pepper to the glass of the hand blender and start blending. Add the oil slowly while continuing to blend as you do for mayonnaise. Finally add the capers and parmesan.
You can replace the raw egg with 2 hard-boiled egg yolks: you will get a creamy sauce, but a little less smooth. With raw egg it can be kept in the refrigerator in an airtight container for 1 day, with the hard-boiled yolk for 2 days.
Arrange in a bowl grated celeriac, diced primo sale cheese, sliced sweet peppers, thinly sliced radishes, lettuce, diced avocado and a bunch of chicory and season with the egg sauce .
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