Celeriac Remoulade (Celeriac Salad)
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Tart and lemony with capers and fresh herbs, a super easy salad which is delicous with pork, chicken or a rich winter stew.
Serves:4 people
Equipment
- Electric hand whisk
Ingredients
- 1 medium-sized celery root cut into juliennes
- 1 egg yolk (room temperature) if you prefer, use a hard boiled egg yolk
- 1 hard boiled egg yolk
- 1 generous tsp dijon mustard
- 2 lemons juiced and one zested
- 1-2 tbsp white wine vinegar optional
- about 300 ml olive oil (room temperature)
- 1 generous tbsp chopped fresh herbs, parsely and mint, tarragon and chives or dill.
- 1 or 2 anchovies, finely chopped optional
- 2 tsp small capers (½ tsp finely chopped)
- 2 spring onions - finely sliced
- ½-1 tsp salt
Instructions
- Zest and juice one lemon - add to a large bowl.
- Peel and finely shred the celeriac with a food processor or julienne cutter. Then, immediately add it to your large bowl. Mix well with a scant half teaspoon of salt.
- Whisk the egg yolks with the Dijon mustard and a tsp of olive oil, making a loose paste. Slowly stream in about half the oil, continuously whisking. Halfway through, add 1 tbsp of lemon juice; incorporate well and then continue whisking until you have a thick mayonnaise. You may not need to add all the oil. Stir in the chopped anchovies and capers. Add the remaining lemon or a little vinegar to taste.
- Mix in 1 generous tablespoon of Greek yoghurt, remaining capers, and chopped herbs. Add salt and pepper to taste. Pour over the celeriac and toss it in the sauce.
- Decorate with finely chopped spring onions and a few of the herbs. Chill for a good couple of hours before serving. It keeps for a couple of days in the fridge.
Notes
If you are in a hurry, you could also use about five tablespoons of Greek yoghurt whisked with 2-3 tablespoons of extra virgin olive oil (instead of the mayonnaise), then continue to flavour with lemon juice, vinegar, herbs, capers, etc.
Alternatively - use a good quality ready-made mayonnaise!
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