Celery Root Rémoulade
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
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Credit: Landon Nordeman
INGREDIENTS
3 tbsp. Dijon mustard3 egg yolks
1½ cups canola oil
¼ tsp. cayenne
Juice of 2 lemons
3 lb. celery root, peeled and cut into ⅛"-thick matchsticks
1 tbsp. minced kalamata olives
Kosher salt and freshly ground black pepper, to taste
¼ cup thinly sliced parsley
INSTRUCTIONS
Whisk together mustard and yolks in a bowl; while whisking constantly, slowly drizzle in oil, a few drops at a time, to emulsify. Continue slowly streaming oil into bowl and whisking until a smooth mayonnaise forms; stir in cayenne and juice. Add celery root, olives, and salt and pepper, and toss to coat, Cover with plastic wrap and chill until celery root wilts slightly, about 40 minutes. Stir in parsley before serving.See all 150 classic recipes featured in our 150th issue »
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Tried this recipe having high expectations and while I wasn't disappointed, I would offer some caution.
Raw celery root varies greatly in texture. I found mine to be too crunchy, and not at all wilted by the rémoulade. I wonder in retrospect if blanching and shocking the celeriac would have given it a more appealing texture while brightening the flavor of the root.
The rémoulade itself is very tasty - another piece of advice, if substituting canola for olive (as I often do), I would suggest selecting a light-colored, not full bodied olive oil to avoid bitter notes in the emulsion.