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We put the celery and the carrot on the grater with small eyes.
We prepare mayonnaise from a hard boiled egg yolk, 1 tablespoon of mustard, oil depending on how much mayonnaise you like and the juice of half a lemon.
In a bowl, mix the celery with the carrot, add salt, pepper and mayonnaise. Homogenize and refrigerate for half an hour.
I served it in parmesan baskets.