Provençal Celeriac Rémoulade

Name: Provençal Celeriac Rémoulade
Cuisine: French
Ingredients: 2 teaspoons Dijon mustard; 1 ½ tablespoons finely chopped fresh chervil leaves; 1 ½ tablespoons finely chopped fresh parsley leaves; 1 ½ tablespoons finely chopped fresh chives; 1 ½ tablespoons finely chopped fresh tarragon leaves; 2 tablespoons salted or brined capers, rinsed or drained and finely chopped; 2 tablespoons salted or brined capers, rinsed or drained and finely chopped; 2 tablespoons finely chopped gherkins; ½ cup mayonnaise, preferably homemade; 1 large celeriac (about 1 ½ pounds), peeled and cut into chunks

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

This is a classic French hors d’oeuvre or salad. It is still frequently made in the home and you will see why once you taste it. It’s perfectly simple, perfectly tasty.

Ingredients

1 large celeriac (about 1 ½ pounds), peeled and cut into chunks
½ cup

Europe
France
Salad
Starter
Gluten-free
Vegetarian

Method

Grate the celeriac using a food processor grating attachment. Stir together all the remaining ingredients and toss very well with the celeriac. Refrigerate at least 3 hours before serving.