Well here we are – the last recipe from Week 12. First was the asparagus with the hollandaise sauce, then followed up some fresh provencal tomatoes, then Julia’s easy homemade mayonnaise and now we feature the creamy salad: Celery Root Remoulade.
Celery Root Remoulade
- 1 1/4 pod of untrimmed celery root (can’t find celery root? Substitute with a mixture of parsnip and turnip)
- 1/2 lemon for rubbing & juice
- 1/2 tsp salt
- 1 tbsp djion mustard
- 3 tbsp sour cream
- 2 tbsp mayonnaise
- 1/2 tsp fresh ground pepper
Stir together the mustard, sour cream, mayonnaise and pepper in a small bowl. Fold the dressing into the celery root and toss to mix well, then taste, add more salt, pepper or lemon juice as needed. Cover with plastic wrap and refrigerate for an hour or two.
When ready to serve, taste again and adjust the seasonings. If you wish, arrange on large leaves of lettuce and garnish with parsley or a tomato rose.
Hope you enjoy this easy summer salad,
Bob & Carlene