Salads
Celeriac remoulade
At once creamy and slightly acidic, this makes a great winter salad. It's traditionally eaten either with thin slices of ham or in a salad trio with grated carrots and radishes dipped in butter and salt. Blanching the celeriac isn't essential, but it improves the flavour and texture.
Ingredients
- 1 medium celeriac
- juice of 1 lemon
- 3 tbsp Dijon mustard
- 150ml mayonnaise
- 1 tbsp double cream
- 1 tbsp chopped, parsley
- salt and pepper
Method
-
Step 1
Peel the celeriac and cut it into matchsticks about 3mm thick, either by hand or using a mandolin. Add them to a large pan of boiling water and cook for 1 minute, then drain well and leave to cool.
-
Step 2
Mix the remaining ingredients together and toss through the cooled celeriac. Season well.
-
Step 3
Serve the remoulade with sliced griddled sourdough bread, brushed with olive oil and a watercress salad.