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Celery Root Remoulade

Celery root remoulade is a tradition in France. It is basically a slaw. Normally the root is peeled and made into very fine matchsticks with the help of that fancy kitchen tool, the mandoline. Alice Waters' cookbook, The Art of Simple Food (which would be super for any CSA member to own) has a reliable recipe for remoulade:

Cut away all the brown skin and small roots from about 1 lb of celery root. make a julienne - chop into 1/8 inch thick slices then slice into matchstick size pieces.

toss with salt and 1 teaspoon of white wine vinegar.

in a small bowl, mix together: 2 TBsp creme fraiche (or substitute one egg yolk with 3 tbsp olive oil whisked in), 2 tsp dijon mustard, juice of 1/2 lemon, 2 tsp extra virgin olive oil, S&P.

stir well, pour over the celery root and toss to coat. taste for salt and acid. the salad can be served right away or refrigerated for up to  day. 

She suggests serving this winter salad alongside other little salads such as marinated beets, carrot salad, arugula salad. Other variations are to add other julienned root vegetables such as rutabaga, carrot or radish or to toss with fresh arugula or to sprinkle with chopped parsley, chervil, or mint.