- 4 sticks celery
- 2 ripe pears
- 1 bunch chervil, to garnish
- 100 g prawns, shelled and steamed
- For the garlic mayonnaise:
- 1 free-range egg
- 1 T lemon juice
- 2 t Dijon mustard
- 2 cloves garlic, crushed
- Sea salt
- 1 cup sunflower oil
- 50 g crushed walnuts
Run the blade of a vegetable peeler along the celery sticks to create shavings. Transfer to a bowl of ice-cold water to curl.
Slice the pears thinly and arrange in a serving bowl or on a platter. Top with the celery curls, a scattering of chervil and half the prawns. Drizzle with the garlic mayonnaise and serve.
To make the mayonnaise: Add the egg, lemon juice, mustard, garlic and salt, to taste, to a blender and blend until combined.
With the motor still running, slowly add the oil in a thin, steady stream until the mixture takes on a thick, creamy consistency. Fold in the crushed walnut.
Per serving: 2277.2 kJ, 7.3 g protein, 52.3 g fat, 14.8 g carbs