Lamb's Lettuce, Celery & Beet Salad refined and elegant

3 hours before serving:

1 In a salad bowl pour the juice of 1/2 lemon, the ginger cubes, rice vinegar, 1 tablespoon of rapeseed oil, fine salt and pepper from the mill.

2 Peel your celery bulb then make slices and cut them into medium julienne (sticks) which you will mix as you go into the preparation you just made, mix then cling film and into the fridge for 3 hours.

3 In another salad bowl, pour your tablespoon of warm wine vinegar, salt and pepper then add 2 tablespoons of rapeseed oil.

4 Peel your beet and do exactly what you did with the celery, mix well, cling film and into the fridge for 3 hours.

5 In another salad bowl place the finely sliced shallot, rice vinegar, salt and pepper then pour the tablespoon of hazelnut oil then just place without mixing your corn salad, cling film and into the fridge for 3 hours.

At the time of serving:

6 Here, this is the moment to serve, take out your salad bowls, mix your corn salad then place it in the center of a nice round plate then place harmoniously your beet salad and its rendered juice then at the last moment; your celery julienne scattered harmoniously around.