Celery Remoulade

Ingrédients

• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons Dijon mustard
• 3/4 cup creme fraiche
• 1 (1-pound) head celeriac
• 1/4 teaspoon kosher salt
• Pinch freshly ground black pepper

Préparation

1. 1

   Whisk together the lemon juice, mustard, and crème fraiche in a medium mixing bowl. Set aside.

2. 2

   Brush any excess dirt off of the celeriac. Cut off the bottom and top of the roots. Cut the roots into quarters and peel with a serrated peeler. Rinse in cool water if there is any remaining dirt or debris. Slice each quarter on a mandoline into 1-inch long matchstick pieces and transfer directly to the dressing. Add the salt and pepper, and stir well to combine. Cover and refrigerate for a minimum of 1 hour and up to 3 before serving.