Recipe Archives->Vegetables->Celeriac Remoulade 03

Celery Root Remoulade
Serves 6
                                                                                
2 pounds celery root
1 3/4 teaspoons kosher salt
3 tablespoons freshly squeezed lemon juice
1 cups good mayonnaise
1 tablespoons Dijon mustard
1 tablespoons whole-grain mustard
2 teaspoons Champagne vinegar or white wine vinegar
pinch freshly ground black pepper

Use a serrated knife to peel the celery root of all the brown outer
portions, like peeling a pineapple. Cut the celery root into thin
matchsticks with a mandoline, or grate them in a food processor
fitted with the coarsest grating blade. With the food processor,
press a little as you feed the chunks through and you will have
larger shreds. Place the celery root in a large bowl, sprinkle with
1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and
allow to stand at room temperature for about 30 minutes.

Meanwhile, in a small bowl whisk together the mayonnaise, the 2
mustards, the remaining tablespoon of lemon juice, the vinegar, the
remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce
to lightly moisten the salad. (You may have some sauce left over.)
Serve cold or at room temperature.

Printable version: celeriac-remoulade03.txt.