Celery Root Remoulade
Serves 6
Recipe By: Ina Garten
Published in: Barefoot in Paris
2 pounds celery root
1 3/4 teaspoons kosher salt
3 tablespoons freshly squeezed lemon juice
1 cups good mayonnaise
1 tablespoons Dijon mustard
1 tablespoons whole-grain mustard
2 teaspoons Champagne vinegar or white wine vinegar
pinch freshly ground black pepper
Use a serrated knife to peel the celery root of all the brown outer
portions, like peeling a pineapple. Cut the celery root into thin
matchsticks with a mandoline, or grate them in a food processor
fitted with the coarsest grating blade. With the food processor,
press a little as you feed the chunks through and you will have
larger shreds. 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.
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. Add enough sauce to
lightly moisten the salad. (You may have some sauce left over.) Serve
cold or at room temperature.
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