Celeriac and Fennel Salad With Walnut Dressing

Ingredients

• 1 large celeriac (about 1kg), top trimmed, unpeeled
• 5 Brussels sprouts
• 1 fennel bulb, thinly shaved on a mandolin and placed in acidulated water, fronds reserved
• 1 tbsp thinly sliced chives
• Salt dough
• 330 gm fine salt (1⅔ cups)
• 165 gm plain flour
• 65 gm eggwhite (about 2 small eggs)
• Crushed walnut dressing
• 25 gm walnuts
• 1 tbsp each chardonnay vinegar and Champagne vinegar (see note)
• ½ tsp Dijon mustard
• 65 ml walnut oil (see note)
• 65 ml grapeseed oil