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Celeriac Remoulade 03

Celeriac Remoulade 03 is built on Celery Root, Kosher Salt, Freshly Squeezed Lemon Juice, Champagne Vinegar Or White Wine Vinegar, and The Salt And Of Lemon Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 lb
• 1 3/4 tsp
• 3 tbsp
• 2 tsp
• 1 1/2 tsp

Method (preview)

1. 1

   Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple.

2. 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. 3

   With the food processor, press a little as you feed the chunks through and you will have larger shreds.

4. 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. 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. 6

   Add enough sauce to lightly moisten the salad. (You may have some sauce left over.)

7. 7

   Serve cold or at room temperature.