poached eggs and celeriac salad

ingredient:

1. 1 1/2 tbsp good quality mayonnaise
2. 1 1/2 tsp wholegrain mustard
3. a squeeze of lemon juice
4. 170g  celeriac
5. 1 small beetroot
6. 1tsp capers
7. 1 egg
8. a handful of watercress
9. 1/2 tsp dried shallots
10. a sprinkle of fresh parsley

directions

1. in a bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a pinch of salt and some freshly ground black pepper, so it all becomes one sauce.
2. peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. 
3. stir the capers into the celeriac.
4. coarsely grate the raw beetroot.
5. bring a saucepan of 1 litre of water and 2 tsp of white wine vinegar to the boil.  reduce the heat to a simmer. crack the egg into a small ramekin. stir the water with a spoon create a whirlpool. tip the egg into the centre of the swirling water. cook for 3-4 minutes at a gentle simmer ( 1 bubble just breaking the surface).
6. to serve layer watercress, beetroot, celeriac remoulade, dried shallots, poached egg and parsley leaf.
7. enjoy!