Grilled Celeriac Tartine, with Hazelnut and Tarragon Mayo

Ingredients

INGREDIENTS:

4 slices of Whole Oat Bread

Mayonnaise, homemade or store-bought

4 tbsp of tarragon, chopped

½ cup of toasted hazelnuts

¼ of a red cabbage, finely sliced

Grilled Celeriac

2 tbsp (30ml) of olive oil

Salt and pepper

2 large celeriacs

1 tbsp of hazelnut oil

1 tbsp of maple syrup

1 tbsp of apple cider vinegar

1 tsp of onion powder

1 tsp of smoked paprika

1 tbsp of Dijon mustard

Grilled Celeriac:

Start by cutting the celeriac into 3 cm slices. Place them in a bowl with all of the other grilling ingredients and marinate for about 2 hours.
First, sear the slices of celeriac on a BBQ or in a grill-style pan; then, finish cooking them in a 350º F oven for 25 to 30 minutes. Save the marinade for the cabbage salad.

Prep and Plating:

Place an oven rack in the middle position. Preheat the oven to 350º F. Baste the slices of Whole Oat Bread with a little bit of oil, season with salt and pepper, and place them on a baking sheet.
Cook the bread slices in the oven until they are golden, about 8 to 10 minutes. Let rest.
Mix the tarragon with the mayonnaise. Adjust the amount of tarragon to your liking.
Toast the hazelnuts in the oven for 10 to 12 minutes. If the hazelnuts have a skin, it will detach once the nuts have tempered. Crush the hazelnuts.
Finely slice the red cabbage and mix it with the marinade from the celeriac.
To plate, baste the bread with the tarragon mayonnaise and top it with the grilled celeriac. Top the slices with some of the cabbage and crushed hazelnuts.