The spring salad : Crab, celeriac, chicory, red shallot, swede, aioli slaw

Serves 4, as a starter

For the aioli (makes a small jar)

• 80g celeriac
• 0.5 lemon
• 1 head chicory
• 1 red shallot
• 80g swede
• 125g crab meat
• 80g aioli
• 1 pinch chilli flakes
• 0 Wholemeal bread

• 1 large egg
• 3 cloves garlic
• 2 tsp lemon juice
• 0g canola oil

Step 1
First, make the aioli.

Step 2
Blitz the egg, garlic and lemon to a paste.

Step 3
Pour the oil into the blender in a very slow, steady stream, until it forms a thick sauce.

Step 4
The mixture should be emulsified and creamy with a nice yellow tint.

Step 5
Store in a jar in the fridge for up to 4 days.

Step 6
Mix all the slaw ingredients in a bowl with 80g of the aioli, or mayonnaise if using.

Step 7
Season to taste with salt and pepper and add a sprinkle of chilli flakes, if using.