Remoulade
This is an easy salad to make, especially if you have a mandoline. Crisp and creamy, tangy and smooth. Perfect!
Adapted from Pardon Your French
Ingredients
1 medium Celery Root (500-600g)
1 tbsp (15ml) lemon juice
¼ cup (62.5ml) mayonnaise (add more mayo if you want a more traditional/creamier dressing)
2 tbsp Dijon Mustard
5-6 French cornichons, diced (or gherkins)
1 tsp salt
½ tsp freshly ground black pepper
Optional: 1 tbsp capers
1 tsp salt
½ tsp freshly ground black pepper
Optional: 1 tbsp capers
Instructions
- Peel the celery root and julienne/grate it into 1/8-inch thin long strips similar to matchsticks. Place sticks in a bowl and sprinkle with lemon juice as you grate so the celery root doesn’t turn brown.
- In a large bowl, combine the mayonnaise, Dijon mustard, diced cornichons, salt and pepper (and optional: 1 tbsp capers). Whisk with a fork to combine.
- Add the celery root and toss until evenly combined.
- Cover bowl with plastic film and chill for at least 2 hours before enjoying. The Celery Root Remoulade gets better as it sits, as it allows the celery root to soften and absorb flavours.
