Monday, 25 February 2013

Celeri Remoulade

There are a number of national variations on the theme of grated celeriac in a more-or-less creamy dressing to be found in northern Europe. I have already essayed the German and Danish takes; here is the French version. Not too surprisingly, it features mayonnaise and an emphatic quantity of mustard. I prefer a somewhat grainy mustard for this, but all I had was a smooth Dijon, and it was fine. Use a little more or less according to how strong your mustard is, and how much you like it.

The apple is not a traditional addition, but it is becoming more popular, and I think for good reason, as it adds a bit of depth to the flavour.

6 servings
30 minutes prep time

Celeri Remoulade

Make the Dressing:
1/4 cup mayonnaise
the juice of 1/2 lemon
2 to 3 teaspoons Dijon mustard
1/4 teaspoon salt
a good grind of fresh black pepper

Whisk the above ingredients together in bowl which will hold the salad.

Make the Salad:
3 cups peeled, grated celeriac
1 large tart green or red apple

Peel and grate the celeriac. Wash the apple, but don't peel it. Cut it in quarters and remove the cores. Dice three of the quarters fairly finely, and mix them, with the celeriac, into the dressing. Slice the remaining apple quarter and use it to garnish the salad.

This can be made up to half an hour in advance and kept in the fridge until ready to serve.




Last year at this time I made Sauerkraut & Apple Stamppot

No comments: