Slaw is an adaptable salad that can be made at any time of year using the best seasonal ingredients on offer.
Serves 4, as a starter
80g celeriac, peeled and finely sliced into matchsticks, or grated
½ lemon, juiced, rind boiled in salty water until soft and finely sliced
1 head chicory, finely sliced
1 red shallot, peeled and finely sliced
80g swede, peeled and finely sliced into matchsticks or grated
125g crab meat
80g aioli or mayonnaise
A pinch of chilli flakes (optional)
Wholemeal bread, to serve
For the aioli (makes a small jar)
1 large egg
3 garlic cloves, peeled, roughly chopped
2 tsp of lemon juice
150-170ml rapeseed or canola oil
1 First, make the aioli. Blitz the egg, garlic and lemon to a paste. Pour the oil into the blender in a very slow, steady stream, until it forms a thick sauce. The mixture should be emulsified and creamy with a nice yellow tint. Store in a jar in the fridge for up to 4 days.
2 Mix all the slaw ingredients in a bowl with 80g of the aioli, or mayonnaise if using. Season to taste with salt and pepper and add a sprinkle of chilli flakes, if using.