Celerac Remoulade

This classic is eaten in France like we eat coleslaw. It’s fresh and delicious as an appetizer, salad or side. You can make your own mayonnaise using an egg yolk, the dijon and lemon juice, with ¾ cup good olive oil whisked in. The recipe below asks for a good quality mayonnaise. The choice is yours.

• 7 tbsp good quality mayonnaise
• 3 tbsp Dijon mustard
• Juice of 1 lemon
• 1 medium sized celeriac, peeled and julienned; best to use a mandolin with a protective guide/handle.
• Combine above ingredients. Season as needed with salt and fresh ground pepper. Serve with:
• Watercress, 1 bunch, washed and spun dry.
• 4-6 Toast points