Remoulade de Celeri-rave
Region: France, Provence
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Difficulty: Easy and Quick
This is a classic French hors d’oeuvre or salad. It is still frequently made in the home and you will see why once you taste it. It’s perfectly simple, perfectly tasty. Celeriac is also called celery root.
[photo: Clifford A. Wright]
Yield: Makes 6 servings
Preparation Time: 15 minutes
1 large celeriac (about 1 1/2 pounds), peeled and cut into chunks
1/2 cup homemade mayonnaise
2 tablespoons finely chopped gherkins
2 tablespoons salted or brined capers, rinsed or drained and finely chopped
1 1/2 tablespoons finely chopped fresh tarragon leaves
1 1/2 tablespoons finely chopped fresh chives
1 1/2 tablespoons finely chopped fresh parsley leaves
1 1/2 tablespoons finely chopped fresh chervil leaves
2 teaspoons Dijon mustard
Grate the celeriac using a food processor grating attachment. Stir together all the remaining ingredients and toss very well with the celeriac. Refrigerate at least 3 hours before serving.
You can use a standing box grater if you don't have a food processor.