Céleri Rémoulade

Ingredients

• •1 medium (about 600 g) celery root (celeriac), peeled and cut into fine matchsticks
• •1/3 cup mayonnaise
• •1 1/2 tbsp Dijon mustard
• •1 1/2 tbsp fresh lemon juice
• •2 tbsp fresh parsley, finely chopped
• •1/2 tsp salt
• •1/4 tsp black pepper

Directions

1. 1Whisk mayonnaise, Dijon mustard, lemon juice, salt, and black pepper in a large bowl until smooth.
2. 2Cut the peeled celery root into thin matchsticks, working quickly so the exposed surface does not discolor.
3. 3Add celery root to the dressing and toss until the matchsticks are evenly coated.
4. 4Fold in parsley and let the salad stand 10 minutes before serving so the dressing lightly tenderizes the celery root.

💡 A mandoline with a julienne blade gives the best texture; thick batons stay too woody while grated celeriac can become watery.

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