Sunday, February 23, 2014

Celery Root Remoulade

Just a simple refreshing salad - a bit like a potato salad but crunchy. If you haven't used celery root or celeriac I would highly recommend trying it as it is in season right now. They look really odd - I should have taken a picture, but I forgot. It is basically a root so it has to be trimmed of the outer layer to expose the inner white part. Next cut into slices and then into julienne strips - doesn't have to be perfect, you want matchstick size pieces. I had 2 small roots for this recipe.

Celery Root Remoulade serves 4

1 large or 2 small celeriac roots
couple teaspoons fresh lemon juice
dash of salt
1/3 cup mayonaise - or less depending on how much celery you get
1 tablespoon dijon
1 teaspoon capers
drizzle of olive oil

Mix the matchstick pieces with the lemon juice and salt in a bowl. Then in a small bowl whisk the may with the dijon, capers and a splash of olive oil. Mix in as much of the dressing into the celery root as you like - you don't want it to be soupy. Grind over some fresh pepper and taste for salt. Serve alongside some other little salads or on top of some greens.

PS. even if you don't like celery you might like this - it has a totally different texture - no stringy bits!

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