Great side! I felt there was too much remoulade for the amount of celery root so I used the extra by adding red pepper paste to served as a sauce along with your Maryland crabcakes. Served on top of baby spinach with chili-lime vinaigrette...terrific flavor combinations!
Céleri-Rave Rémoulade (Celery Root Rémoulade)
In this classic bistro salad julienned celery root melds with a Dijon mustard–spiked dressing.
Enlarge Image
Credit: Landon Nordeman
1 1⁄2 tbsp. Dijon mustard
3⁄4 cup grapeseed oil
3 tbsp. fresh lemon juice
Kosher salt and freshly ground black
pepper, to taste
1 large celery root (or 2 medium;
about 1 1⁄2 lbs.), peeled
2 tbsp. minced flat-leaf parsley
1. Arrange a damp tea towel in a circle on a work surface. Set a bowl over tea towel (to help prevent the bowl from slipping). Add egg yolk and mustard; whisk to combine. While whisking, pour in 1 tsp. oil a few drops at a time to create a thick mixture. Continue whisking, adding oil in a thin stream 1 tsp. at a time, until sauce is thick and creamy. Whisk in 2 tbsp. lemon juice; season with salt and pepper; cover rémoulade with plastic wrap and chill.
2. Using a mandoline or a large knife, cut celery root into 1⁄8"-thick slices. Stack 2–3 celery root slices and cut
lengthwise into 1⁄8" matchsticks. Repeat. Transfer julienned celery root and remaining lemon juice to a large
bowl; toss to combine. Add reserved rémoulade, season with salt and pepper, and toss. Cover salad; chill until
celery root wilts slightly, about 30 minutes. To serve, divide salad between plates and garnish with parsley.
SERVES 4–6
Ratings & Reviews (3)
I absolutely love this, esp when during the winter before other vegetables come into season. Its flavors are bright and invigorating, and offer a perfect counterpoint to the heavier stews and warm dishes of the cold months. It is also blessedly simple and quick to make.
I liked, guests didn't
Céleri-Rave Rémoulade (Celery Root Rémoulade)
4
5
3
3
 Recipe - Saveur.com){kind=link}