Celery Remoulade

By leslie mcstravick • March 12, 2012 • 1 Comments

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Author Notes: This is the first time I tried this recipe specifically for this contest. I love the earthy taste of celery root and the dijon and lemon only enhance the flavor. I adapted this recipe from the one on David Lebovitz's blog. I added two stalks of celery and their leaves, which brightened up the dish in both color and taste. - leslie mcstravick

Serves 4-6 as a side dish

1 cup mayonaise
2 tablespoons heaping dijon mustard
juice of 1/2 lemon
1 teaspoon kosher salt
freshly ground pepper
1 or 2 celery roots, depending on size (roughly 2 pounds)
2 stalks from inner most part of bunch of celery, including leaves
celery salt, optional

Make the dressing by combining mayo, mustard, lemon juice, salt, and pepper in a large bowl.
Peel the celery root and shred using a food processor with the grater attachment or use a cheese grater. Put shredded celery root into bowl with the dressing and stir until combined. If there is too much celery root freeze it to use in soup at a later date.
Chop celery stalks and mix into salad. Adjust seasoning and serve with a sprinkling of celery salt on top.