TIME: 30 MINUTES; SERVES: 4 - 6
Adapted from Ina Garten
If you want to go full-blown Parisian, you can make homemade Remoulade, which is basically Aioli with added Cornichons and herbs. This is a quicker version, but no less delicious. As a grower, I have much appreciation for the humble celeriac plant. They are the first seeds we sow in March and typically take 8 months to mature before ready for harvest. I love this dish as an alternative to cabbage slaw, especially with pork chops or roast chicken. It is delicious alongside poached eggs, a simple green salad, and a few slivers of sharp cheese.
2 pounds celeriac, 1 large or 2 smaller
1 1/2 tsp. kosher salt
Juice from 1 large lemon, about 3 tbls.
3/4 cup homemade mayonnaise or crème fraîche
2 tbls. Dijon mustard
2 tsp. Champagne vinegar or white wine vinegar (opt.)
Salt & fresh ground black pepper, to taste
Finely chopped cornichons or small sour pickles to taste (opt.)
Using a sharp paring knife, peel the celeriac: cut off the top to make a flat surface, then cut down along the sides, following the contour and removing as little flesh as possible. Then cut into thin matchsticks, or grate in a food processor fitted with the coarsest grating blade. Place the celeriac in a large bowl, sprinkle with the kosher salt and 2 tbls. of lemon juice, and allow to sit for about 20 minutes.
Meanwhile, in a small bowl whisk together the mayonnaise or crème fraîche, mustard, remaining 1 tbls. lemon juice, vinegar, salt and pepper to taste. Add enough dressing to moisten the slaw, without drowning it. If you have leftover sauce, reserve it for use in another dish. Serve cold or at room temperature.