Celeriac remoulade

Name: Celeriac remoulade
Prep time: 35 min
Total time: 1 h 35 min
Yield: Serves 4–6
Cuisine: France
Ingredients: 275 ml (9 fl oz) lightly flavoured vegetable oil; 30 g (1 oz) fresh herbs, such as chervil, basil and dill; 8 anchovy fillets, to garnish; 105 g (3½ oz) small salad leaves; 2 heaped tablespoons Dijon mustard or 1 heaped teaspoon dried mustard powder; 2 egg yolks; pinch of cayenne pepper; 1.25 kg (2½ lb) celeriac; juice of 1 lemon; 2 ripe tomatoes; 2 tablespoons capers; 8 gherkins, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 35

Appears in

Salads

By Le Cordon Bleu

Published 2001

About

This French classic makes a delicious first course or light lunch. A mustardy mayonnaise enhances the crunchy celeriac’s flavour, along with some gherkins, capers and anchovies.

Ingredients

1.25 kg (2½ lb) celeriac
juice of 1 lemon

Europe
France
Lunch
Starter
Pescatarian
Gluten-free
Mediterranean

Method

Cut the celeriac in half and peel away the skin, cutting 3 mm (⅛ inch) deep into the flesh to remove all of the fibrous skin. Coarsely grate the celeriac, season with salt and black pepper and toss in the lemon juice. Cover with plastic wrap and set aside for 30–60 minutes.
To make the remoulade sauce, bring all the ingredients to room temperature and set a large