Celery Root Remoulade Recipe
This winter salad is based on a classic French dish that pairs beautifully with fresh fish. The slight acidity from the lemon juice nicely balances the creaminess of the mayonnaise. Feel free to add some toasted pumpkin seeds or walnuts for a nice crunch.
- 1/2 cup mayonnaise
- 2 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1/4 bunch parsley, chopped
- 1 lb celery root
- 1 tart green apple, peeled, cored, and julienned
- Salt and freshly ground black pepper to taste
- In a large mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, and parsley. Peel celery root and using a box grater, grate directly into a bowl. Alternatively, use the grating attachment on a food processor to make quick work of the celery root and then add it to the bowl. Add in the julienned apple and fold ingredients together until well combined. Lastly, season to taste with salt and freshly ground black pepper.