One of the Accidental Locavore’s favorite salads, not easily found outside of France, is celery root remoulade. It may be that it’s a little difficult to find celery root and it’s definitely not going to rank high in the lists of attractive vegetables (which may be why it’s not easy to find — we like attractive, perfect produce), so when my CSA had celery root last week I snatched it up! Here’s how I made my remoulade. (Make the dressing first as the celery root will tend to discolor.)
- 1 cup mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon capers (optional)
- Salt and pepper to taste
- 2 knobs of celery root, peeled and grated (see below for peeling and grating ideas)
In a medium bowl, mix together the mayo, mustard, lemon juice and capers. Add the celery root, mix until well coated with the dressing, taste and add salt and pepper as needed. Serve and enjoy!
My verdict: So good, took me right back to Paris! I used the grater disk on my food processor to grate the celery root, but you could use a grater or mandoline. To peel the root, cut off the top and bottom and peel the sides with a very sharp peeler (something I don’t own) or a paring knife. I remember the celeriac remoulade in France having capers, so I tossed some in, that’s up to you. And as always, homemade mayo is easy and makes the dish. If anyone has a recommendation for a really good vegetable peeler, please let me know. I have a drawerful of crappy ones.