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Saturday, February 25, 2012

Celery Root Remoulade

Seasonal Recipe of the Week
This is a favorite of mine and I'm sure I posted it before, but it's part of the whole classic French cooking class I did last week, so I thought I would post it again.

1 pound Celery Root, peeled and washed
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
1 Tablespoon fresh tarragon, chopped
Salt and pepper to taste
2 small dill pickles, diced
4 large pitted green olives, chopped
3 Tablespoons capers
Apple slices for garnish

Shred the celery root in the food processor. Combine mayonnaise, lemon juice, Dijon, sherry vinegar, and tarragon. Toss with celery root. Add diced pickles, olives, and capers. Let sit in refrigerator overnight to tenderize the celery root. Serve chilled over greens and garnish with apple slices.