Celery Remoulade

Name: Celery Remoulade
Ingredients: 1 cup mayonaise; 2 tablespoons heaping dijon mustard; juice of 1/2 lemon; 1 teaspoon kosher salt; freshly ground pepper; 1 or 2 celery roots, depending on size (roughly 2 pounds); 2 stalks from inner most part of bunch of celery, including leaves; celery salt, optional

8 ingredients

3 steps

Ingredients

1 cup mayonaise
2 tablespoons heaping dijon mustard
juice of 1/2 lemon
1 teaspoon kosher salt
freshly ground pepper
1 or 2 celery roots, depending on size (roughly 2 pounds)
2 stalks from inner most part of bunch of celery, including leaves
celery salt, optional

Directions

1

Make the dressing by combining mayo, mustard, lemon juice, salt, and pepper in a large bowl.
2

Peel the celery root and shred using a food processor with the grater attachment or use a cheese grater. Put shredded celery root into bowl with the dressing and stir until combined. If there is too much celery root freeze it to use in soup at a later date.
3

Chop celery stalks and mix into salad. Adjust seasoning and serve with a sprinkling of celery salt on top.