Céleri Rémoulade
This simple French salad makes a wonderful first course for a dinner party; at lunchtime you might serve it as a side with a sandwich jambon on a crusty baguette or other sandwich. Or invite it to a pot-luck picnic! If you forget to buy the crème fraîche or want to do without, just add an extra 1/4 cup of mayo. Be sure to let the céleri rémoulade sit for an hour or two — or overnight in the fridge — to let the flavors meld.
READ: “Easy-to-make homemade mayo unlocks a world of French bistro and American classics”
This dish is really best using homemade mayo, but for a quicker, easier version store-bought mayo is fine. The exact herbs you use aren't important, as long as you be sure to include a good amount of chopped parsley. Ditto the optional chopped cornichons and capers — use them or don't use them (tweaking the amounts if you like) according to your own taste.
Serves 6 to 8.
Ingredients
1/2 cup homemade mayonnaise (preferable) or store-bought mayonnaise
4 tablespoons crème fraîche
2 teaspoons Dijon mustard
2 to 3 tablespoons chopped fresh herbs including Italian parsley (any combination of parsley, tarragon, chives and chervil, or just parsley)
1 tablespoon cider vinegar or white wine vinegar
2 tablespoons chopped cornichons (optional)
2 tablespoons chopped capers, drained first (optional)
Sea salt and freshly ground black pepper
1 large celery root (about 1 pound)
Instructions
1. First make the sauce: In a small bowl, combine the mayonnaise, crème fraîche, Dijon mustard, herbs, vinegar and cornichons and capers (if using). Add salt and pepper to taste and set aside. (Note: The sauce can be made up to three days in advance and stored in the fridge.)
2. Use a small, sharp paring knife to peel the celery root, then cut it into 1/8-inch slices using a mandolin or sharp chef's knife. Then make stacks of the slices and use a knife to cut them into 1/8-inch julienne.
3. Place the julienne celery root in a large mixing bowl, and add enough of the sauce to moisten it nicely, stirring to combine. Taste it, and add more sauce or salt and/or pepper as needed. Cover it and let it sit in the fridge for at least an hour, or overnight, before serving.
Céleri Rémoulade
Ingredients
- 1/2 cup homemade (preferable) or store-bought mayonnaise
- 4 tablespoons crème fraîche
- 2 teaspoons Dijon mustard
- 2 to 3 tablespoons chopped fresh herbs including Italian parsley (any combination of parsley, tarragon, chives and chervil, or just parsley)
- 1 tablespoon cider vinegar or white wine vinegar
- 2 tablespoons chopped cornichons (optional)
- 2 tablespoons chopped capers, drained first (optional)
- Sea salt and freshly ground black pepper
- 1 large celery root (about 1 pound)
Instructions
- In a small bowl, combine the mayonnaise, crème fraîche, Dijon mustard, herbs, vinegar, plus cornichons and capers (if using). Add salt and pepper to taste and set aside. (Note: The sauce can be made up to three days in advance and stored in the fridge.)
- Use a small, sharp paring knife to peel the celery root, then cut it into 1/8-inch slices using a mandolin or sharp chef's knife. Then make stacks of the slices and use a knife to cut them into 1/8-inch-thick julienne.
- Place the julienne celery root in a large mixing bowl, and add enough of the rémoulade sauce to moisten it nicely, stirring to combine. Taste it, and add more sauce or salt and/or pepper as needed. Cover it and let it sit in the fridge for at least an hour, or overnight, before serving.