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Celeri remoulade

Time 20 minutes
Yields Serves 6 to 8
Celeri remoulade
1

Peel 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.

2

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

3

Add 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.

4

Toss 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.

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.

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