Celery Root Remoulade
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
56
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
910 g
Celery Root1.75 tsps
Kosher Salt3 tbsps
Lemon Juice (freshly squeezed)1 cup
Mayonnaise (good)1 tbsp
Dijon Mustard1 tbsp
Grain Mustard (whole-)2 tsps
Champagne VinegarDirections:
1
Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple
2
Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade
3
With the food processor, press a little as you feed the chunks through and you will have larger shreds
4
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
5
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
6
Add enough sauce to lightly moisten the salad
7
(You may have some sauce left over
8
) Serve cold or at room temperature