Celery and Apple Rémoulade

Name: Celery and Apple Rémoulade
Yield: Makes about 3 cups (900 g)
Ingredients: 1 teaspoon fresh lemon juice; 1 tablespoon celery seeds; ½ cup (110 g) sliced cooked bacon; 3 ribs celery, thinly sliced on the bias; 1 Granny Smith apple, cut into matchstick strips; ½ cup (120 ml) Rémoulade Sauce

Preparation info

Makes about
3 cups

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

Turkey has cranberry sauce, and bacon and pork have this!

Ingredients

3 ribs celery, thinly sliced on the bias
1 Granny Smith apple, cut into matchstick strips
½ cup (

Main course
Gluten-free

Method

In a medium bowl, toss the celery, apple, rémoulade sauce, lemon juice, and celery seeds together until combined. Cover and refrigerate for at least 30 minutes, or up to 2 days to allow the flavors to meld. Garnish with the bacon and serve cold.