Celery Root Remoulade

The Washington Post, January 23, 2008

• • Course: Salad
• • Features: Fast

Summary:

This makes a light, bright-tasting accompaniment to pâté or freshly made kielbasa. It can be refrigerated in an airtight container for up to 5 days.

Makes about 2 cups

Ingredients:

For the mayonnaise

• • 2 large eggs
• • 2 teaspoons Dijon-style mustard
• • 2 cups vegetable oil
• • 2 teaspoons white vinegar (may substitute freshly squeezed lemon juice)
• • Dash hot pepper sauce and/or sugar

For the remoulade

• • 2 to 3 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
• • 1 tablespoon kosher salt, plus more to taste
• • 1 medium celery root, peeled and cut into julienne (preferably using a mandoline)
• • 1/2 cup finely minced shallots (2 to 3 small)
• • 1/2 cup finely chopped parsley
• • 1/4 cup slivered chives
• • 2 cups homemade mayonnaise (see recipe above)
• • Freshly ground white or black pepper

Directions:

For the mayonnaise: Combine the eggs and mustard in the bowl of a food processor and puree, or whisk together by hand. Whisking constantly or with the motor running, add the oil in a slow, steady stream. When it has all been incorporated/emulsified, add the vinegar and hot pepper sauce and/or sugar, mixing until just combined.

For the remoulade: Fill a medium bowl with cold water and add the lemon juice and salt, stirring to combine. Add the celery root julienne and let it soak for 5 to 10 minutes.

Drain the celery root and place in a medium mixing bowl. Add the shallots, parsley, chives and mayonnaise, tossing to combine. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

Recipe Source:

From chef Jamie Stachowski.

255 calories, 28g fat, 3g saturated fat, 26mg cholesterol, 25mg sodium, 1g carbohydrates, n/a dietary fiber, n/a sugar, 1g protein.