- Organic Bound
Celeri-rave en remoulade is a classic French bistro salad that features celery root (celeriac) in a tangy, mustardy mayonnaise-based sauce.
Celery root is under-appreciated in the US, which may be due in large part to its homely appearance. That's a shame, because the aromatic root, which tastes like a cross between parsley and celery, is as versatile as the potato and much more intriguing.
For this salad, use a mandoline or handheld vegetable slicer to cut the celery root into thin matchsticks, or use the coarse grating disk of a food processor to shred the vegetable. For best flavor, make the salad a few hours in advance of serving, so that the celery root can marinate and tenderize in the dressing.
For a change of pace and an American twist, substitute shredded apple and carrots for half of the celery root.
|2 pounds||celery root (celeriac)|
|2 tablespoons||fresh lemon juice|
|2 tablespoons||whole grain mustard, such as Pommery|
|2 teaspoons||White wine vinegar|
|Salt and freshly ground pepper (to taste)|
|2 tablespoons||minced fresh Italian parsley|
Cut off the top of the celery root and discard the greens, if any. Wash and peel the root, trimming away all the brown skin. Cut into thin matchsticks with a mandoline, or coarsely grate with the shredding disk of a food processor.
Once you've grated or julienned the vegetable, place it in a large bowl and sprinkle with the salt and lemon juice to avoid discoloration. Toss to coat and let the mixture rest at room temperature for 45 minutes. Rinse, drain and dry the celery root before continuing with the salad.
Place the mayonnaise, mustard and vinegar in a small bowl and whisk to combine. Return the celery root to a large bowl and add about three-quarters of the mayonnaise mixture. Stir to moisten and add more sauce as needed. Cover with plastic wrap and refrigerate the salad for at least 3 hours or up to 2 days before serving.
To serve, transfer to a shallow bowl and sprinkle with the minced parsley. Serve cold or at room temperature.