There’s a guy at our local farmer’s market that creates all sorts of weird and wonderful breakfast combinations. A couple of weeks ago he served up poached eggs with polenta, pickled vegetables, beetroot relish, popcorn and celeriac remoulade. Amongst all these ingredients the memory of the celeriac remoulade lingered on. It was wonderfully creamy but light and full of flavour at the same time.
So when I spotted celeriac at the market this week, I decided to make my own version of the traditional celeriac remoulade. At first I made my own mayo following Stephanie Alexander’s recipe, but it ended up in the bin. I find the taste of the olive oil way too strong. Not quite sure what I’m doing wrong! When all else fails – turn to kewpie, as I have done.
This salad is really versatile. It goes well with pork (stay tuned for my pork slider post…), with chicken instead of coleslaw, have it for breakfast on toast with poached eggs or simply as a side salad.
Celeriac, fennel and apple remoulade
1/4 celeriac, peeled
1 heaped tablespoon of parsley, finely chopped
1/4 cup mayonnaise (I used kewpie)
1 heaped tablespoon of dijon mustard
Juice of 1/2 lime
Salt and pepper
Mix the mayonnaise, mustard, lime juice and salt and pepper together in a bowl. Grate the celeriac and apple and add them to the mayo mix. They will go brown if left out for too long so get them into the mayonnaise as quickly as you can. Grate the fennel and add to the mayonnaise mix along with the parsley.
I have a little julienne peeler that I use to grate up the vegetables. It makes nice delicate little match sticks.
Serves 4 as a side salad