Warm celeriac salad and truffle mayonnaise

Name: warm celeriac salad and truffle mayonnaise
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 egg split (protein is not used); 1 el White wine vinegar; tl mustard nice; 200 ml sunflower oil; 1 el olive oil with truffle flavor; celeriac peeled and sliced julienne; 2 el olive oil; 200 g mushroom melange coarsely chopped

A tasty recipe. The vegetarian starter contains the following ingredients: egg (split (protein is not used)), white wine vinegar, mustard (fine), sunflower oil, truffle flavored olive oil, celeriac (peeled and julienne sliced), olive oil and mushroom (coarsely chopped).

Ingredients

Directions

In a bowl with a whisk, beat the egg yolk with salt, the wine vinegar and the mustard smooth.
Add the sunflower oil with stirring until the mixture binds.
Then pour the rest of the sunflower oil in a stream and continue to beat until the mayonnaise is thick and creamy.
Finally, beat the truffle oil through it.
Boil the celeriac in a bowl of water with salt in 3-4 minutes until al dente.
Drain the celeriac and rinse with cold running water.
Heat the olive oil in a frying pan and fry the mushrooms for 5 minutes.
Add the celeriac and heat for 1 min.
Remove the pan from the heat and season to taste with salt and pepper.
Divide the arugula over 4 plates, divide the warm celeriac salad over it and put a spoonful of truffle mayonnaise on it..