Celery Root Remoulade

1 egg yolk
kosher salt and freshly ground black pepper, to taste
1 large celery root (or 2 medium, about 1 1/2 lbs.), peeled
2 Tbsp. minced flat leaf parsley

Arrange a damp tea towel in a circle on a work surface. Set a bowl over tea towel (to help prevent the bowl from slipping). Add egg yolk and mustard; whisk to combine. While whisking, pour in 1 tsp. House Blend Olive Oil a few drops at a time to create a thick mixture. Continue whisking, adding oil in a thin stream 1 tsp. at a time, until sauce is thick and creamy. Whisk in 2 tbsp. Lemon White Balsamic; season with salt and pepper; cover rémoulade with plastic wrap and chill. Using a mandoline or a large knife, cut celery root into 1⁄8"-thick slices. Stack 2–3 celery root slices and cut lengthwise into 1⁄8" matchsticks. Repeat. Transfer julienned celery root and remaining Lemon White Balsamic to a large bowl; toss to combine. Add reserved rémoulade, season with salt and pepper, and toss. Cover salad; chill until celery root wilts slightly, about 30 minutes. To serve, divide salad between plates and garnish with parsley.

Tested in French Cooking Class

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