Céleri Rémoulade
- 1 large celery root 1 - 1½ pounds
- 1 small shallot finely chopped
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 3 tablespoons mayonaise
- 2 tablespoons plain whole-milk yogurt
- 2 tablespoons olive oil
- ½ teaspoon white pepper ground
- salt
- 2 tablespoons parsley finely chopped
Build the dressing
In a mixing bowl, combine the mustard, lemon juice, and lemon zest. Whisk in the mayonnaise and yogurt until smooth, then slowly incorporate the olive oil.Season with salt and white pepper. The dressing should feel bright and gently warming, with the pepper and mustard working together rather than standing apart.
Prepare the celery root
Peel the celery root thoroughly, removing all fibrous outer skin. It is easiest to just a chef's knife to cut off the skin.Cut into manageable pieces, then slice into fine matchsticks (julienne). A mandoline works well here, but a sharp knife is equally effective.As you cut, transfer the celery root directly into the dressing to prevent oxidation.
Combine
Add the minced shallot and toss thoroughly so every strand is coated.Taste and adjust:More lemon for liftMore mustard for structureWhite pepper to extend the warmth at the back of the palate
Rest
Cover and refrigerate for at least 4 hours, ideally overnight.This step is essential. The celery root will soften, and the flavors will integrate into a cohesive whole.
Finish and serve
Before serving, taste again and adjust seasoning if needed.Fold in fresh herbs and, if necessary, a final squeeze of lemon to restore brightness.Serve chilled or just slightly cool.
- Too flat? Increase lemon zest before adding more juice
- Too sharp? A touch more yogurt will soften the edges
- Missing depth? A small additional pinch of white pepper will extend the finish
Serving Suggestions
- With poached salmon or trout
- Alongside a spring roast chicken
- With butter lettuce and radishes for a composed first course
