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Categories: Salads, Vegetarian

Celeri remoulade

Celeri remoulade
Los Angeles Times

I once spent a year trying to cook only what was locally in season and wound up hooked on a lot of peculiar produce. Sometimes the relationship was like the Stockholm syndrome -- I had to appreciate Jerusalem artichokes in ... Read more

Total time: 20 minutes, plus 1 hour chilling | Serves 6 to 8
Note: Crumbled blue cheese and chopped toasted walnuts can be tossed in for flavor and texture, or, for a more substantial salad, flaked smoked trout or smoked duck breast or salmon in julienne can be added.
  • 1 large celery root, about 1 1/2 pounds
  • 2 tablespoons lemon juice, or to taste
  • 1/4 cup Dijon mustard
  • 1/2 cup sour cream or creme fraiche
  • 1/4 cup mayonnaise, or to taste
  • Salt
  • Freshly ground white pepper
  • 2-3 tablespoons chopped Italian parsley
  • 2 tablespoons drained capers, chopped if large

Step 1Peel the celery root with a chef's knife. Cut into 1-inch-long matchsticks. Place in a bowl and toss with half the lemon juice and mustard.

Step 2Whisk the remaining lemon juice and mustard with the sour cream and the mayonnaise.

Step 3Add half the dressing to the celery root and toss until coated. Season well with salt and pepper and add more lemon juice or mustard if desired.

Step 4Toss the salad with the parsley and capers and chill at least 1 hour for the flavors to meld. Serve the remaining dressing on the side.

Each of 8 servings
84 calories; 315 mg. sodium; 5 mg. cholesterol; 5 grams fat; 1 gram saturated fat; 9 grams carbohydrates; 2 grams protein; 2 grams fiber.
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