Rémoulette of celeriac

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 500 g celeriac
• 2 2 shallots
• 3 3 sprigs fresh coriander (cilantro)
• 4 3 sprigs parsley
• 5 1 egg
• 6 1 tablespoon Mustard
• 7 2 tablespoons lemon juice
• 8 200 ml oil
• 9 salt
• 10 pepper
• Total weight: 845 grams

Times:

Preparation
35 min.

Step by step recipe

• 1: Peel and trim 500 g celeriac, then cut into julienne sticks (a mandolin is the ideal tool for this).
• 2: Put the celeriac julienne into a bowl.
• 3: Prepare 2 shallots, then mix with the celeriac julienne.
• 4: Prepare 3 sprigs fresh coriander (cilantro) and 3 sprigs parsley: rinse, dry and keep just the leaves.
  Chop coarsly...
• 5: ...and mix with the celeriac.
• 6:

  Prepare the rémoulette dressing

  Put into a high-sided container: 1 egg, 1 tablespoon Mustard, 2 tablespoons lemon juice, 200 ml oil, salt and pepper.
• 7: Blend together for a few seconds.
• 8: Your dressing should have the consistency of a rémoulade dressing, like mayonnaise, but not quite as thick.
• 9: Add as much dressing as you like to the celeriac and mix well.
  Serve cold, though this salad can be kept in the fridge, covered with plastic film.

Remarks

With the amounts given, you will undoubtedly have more rémoulade dressing than you need, as it is difficult to give proportions for less than a whole egg. But don't worry, like mayonnaise, this keeps well and for as long.
Could you fancy adding an exotic touch to this recipe? Try using lime juice instead of lemon, or even bergamot.

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