Makes 4 cups of salad
1 cup olive oil
1 large egg
¼ teaspoon sea salt
1 teaspoon Dijon
2 teaspoons lemon juice
1+ teaspoon warm water
2 tablespoons red onion or shallot, minced
1 tablespoon capers, drained, rinsed and minced
3 tablespoons chopped cornichons
½-1 teaspoon chopped rosemary
2 tablespoons chopped Italian parsley
2 pounds celery root, peeled and julienne (see note)
sea salt & freshly ground black pepper to taste
optional chopped chives for garnish
With a hand-held electric mixer or Cuisinart, mix the egg, salt,
Dijon & lemon juice together over medium speed. VERY slowly drizzle in
the oil. As the mixture begins to thicken, add a teaspoon of warm water.
Continue to slowly drizzle in the oil adding more water if necessary
until the mixture is thickened. Fold in the onion, capers, cornichons
and herbs. Remove 1 cup of the thickened rémoulade into a bowl and fold
in the julienne celery root. Combine. Season to taste with salt, pepper
and additional lemon juice if necessary. Marinate and refrigerate for at
least 1 hour (best for 2 hours).
Variation:
Celery Root Rémoulade Canapés/Bruschetta
