Classic Celery Root Rémoulade

Provided by Chef Danielle Custer, Seattle Art Museum

Photo: from FotoSearch.com

(also known as celeriac, turnip-rooted celery & celery knob)

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

Pre-heat a broiler, cast iron pan or grill.

Toast slices of rustic bread (small for canapés/large for bruschetta) light brushed with extra virgin olive oil for a few minutes on each side. Rub one side of each of the slices with a garlic clove. Pile the celery root rémoulade on the toasted bread and sprinkle with chives.