Celeri Remoulade

Crumbled blue cheese and chopped toasted walnuts can be tossed in for flavor and texture, or, for a more substantial salad, flaked smoked trout or smoked duck breast or salmon in julienne can be added.

Courses: Salads
Serves: 8 people

Recipe Ingredients

1 teaspoon	5ml	Celery root - (1 1/2 lbs) (large)
2 tablespoons	30ml	Lemon juice - or to taste
1/4 cup	59ml	Dijon mustard
1/2 cup	118ml	Sour cream
		= (or creme fraiche)
1/4 cup	59ml	Mayonnaise - or to taste
		Salt - to taste
		Freshly-ground white pepper - to taste
2 tablespoons	30ml	Chopped Italian parsley - (to 3)
2 tablespoons	30ml	Drained capers - chopped if large

Recipe Instructions

Peel the celery root with a chef's knife. Cut into 1-inch-long matchsticks. Place in a bowl and toss with half the lemon juice and mustard.

Whisk the remaining lemon juice and mustard with the sour cream and the mayonnaise.

Add half the dressing to the celery root and toss until coated. Season well with salt and pepper and add more lemon juice or mustard if desired.

Toss the salad with the parsley and capers and chill at least 1 hour for the flavors to meld. Serve the remaining dressing on the side.

This recipe yields 6 to 8 servings.

Each of 8 servings: 84 calories; 315 mg. sodium; 5 mg. cholesterol; 5 grams fat; 1 gram saturated fat; 9 grams carbohydrates; 2 grams protein; 2 grams fiber.

Source:
The Los Angeles Times, 02-26-2003

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