Celeriac Remoulade

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I first had this salad/accompaniment in Bordeaux where I was a student many moons ago. The canteen was like a restaurant and the year abroad was the start of a love affair which continues. Vive La France.

You can whip this salad up in no time at all and it’s raw so there’s no compromise on the nutrients.

TIP Use the best mayo your money can buy. I like Hellman’s real mayonniase

1 small celeriac (.5kg) peeled and cut into matchsticks

1 lemon

6tbs mayo

1 tsp dijon mustard

2 tbs sour cream

sprinkling of flat leaf parsley

sea salt and pepper

Place the celeriac into a bowl and add the zest of half the lemon. Pour in the juice and give it a good stir.

Fold in the mayo, mustard and sour cream. Season lightly and just before serving scatter over the parsley.

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