Celery, Apple and Fennel Salad with Cured Meats

Mayonnaise: Put the egg, egg yolk, lemon juice, mustard, garlic and capers in a food processor and process until well combined. With the motor running, slowly drizzle in the combined oils to make a thick emulsion. Season well.

Salad: Remove any fennel fronds and set aside. Slice the fennel, celery and spring onions thinly on the diagonal and place in a bowl along with most of the celery leaves. Cut the apple into thin sticks (julienne) and toss with the lemon juice. Add to the salad.

To serve: Toss the salad with enough mayonnaise to just coat. Arrange the meats on a large platter and spoon the salad down the centre. Garnish with the remaining celery leaves and fennel fronds and shave over a little pecorino or Parmesan. Serve the remaining mayonnaise separately.