Delicious, quick, and easy to make, celeriac remoulade is a lively side dish that is an especially satisfying accompaniment to a sandwich.
This vegan edition of the classic French salad was adapted from a Food Network recipe by Emeril Lagasse (http://bit.ly/1THYnB3).
1 medium or several small celery roots (celeriac), about 16 ounces
1 ½ teaspoons salt
2 teaspoons lemon juice
1/8 cup Dijon mustard
1 ½ tablespoons hot water
1/4 cup olive oil
1 tablespoon red wine vinegar
¼ teaspoon freshly ground pepper
1 tablespoon dried or fresh parsley
1 tablespoon minced gherkins
1 tablespoon minced drained capers
Make the dressing:
Place the hot water and mustard in a small jar with a tight fitting lid and shake vigorously until thoroughly combined. Add the olive oil, cover and shake until well combined. Add the vinegar and pepper, cover and shake well. Add the parsley, gherkins, and capers. Cover and shake.
Prepare the Celeriac:
Working quickly so it doesn’t brown, peel the celery root and cut into chunks. Grate finely using a box grater or a food processor fitted with the shredding blade. Put the grated celeriac in a large bowl and toss with the salt and lemon juice.
Give the dressing another shake and add it to the celeriac. Combine well. Taste and add additional salt and lemon juice, as needed.
Serve immediately or allow to sit, refrigerated, in a nonreactive airtight container for up to 2 days.