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CELERY ROOT - Celery Root Remoulade
Nb persons: 6
Yield:
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Source:
| Celery Root Remoulade 2004, Barefoot in Paris, All Rights Reserved Ingredients | |
| 2 pounds | celery root |
| 1 3/4 teaspoons | kosher salt |
| 3 tablespoons | freshly squeezed lemon juice |
| 1 cup | good mayonnaise |
| 1 tablespoon | Dijon mustard |
| 1 tablespoon | whole-grain mustard |
| 2 teaspoons | Champagne vinegar or white wine vinegar |
| Pinch | freshly ground black pepper |
Directions
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.
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