Celeri Remoulade

Monday August 6th, 2007 1:52PM

Celeriac marinated in French dressing, and served with a mustard-mayonnaise, either by itself or as part of a typical French hors d’oeuvres plate.

Peel a celery knob and cut in julienne strips. Cover with plain French dressing (1 tablespoon of vinegar to 3 tablespoons of olive oil, plus salt and pepper). Mix thoroughly to coat every piece of the celeriac with dressing; cover tightly and chill overnight.

Drain off the marinade, and replace with Remoulade Sauce, mixing well until celery is completely coated.

Remoulade Sauce

  • 2 cups mayonnaise

  • ½ cup sweet gherkins

  • 3 T drained capers

  • 1 T prepared mustard

  • 1 T each minced parsley, tarragon, chervil

Drain gherkins and capers; chop together finely and drain away any liquid. Combine all other ingredients and mix smoothly.

Variation:

Substitute 3 anchovy fillets for gherkins and a small tin of tomato paste for mustard. Substitute minced green pepper for 1 tablespoon of capers.

Filed under Salad recipes.
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