CELERY ROOT REMOULADE

Celery Root Remoulade image

Celery root, also known as celeriac, tastes like a cross between celery and parsley; choose a small, firm root. Martha made this recipe on Cooking School episode 407.

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

1/4 cup mayonnaise
1/4 cup creme fraiche
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
12 cornichons, minced (about 1/3 cup)
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh tarragon
1 teaspoon capers, rinsed and chopped
1/2 teaspoon coarse salt
Freshly ground pepper
1 celery root (about 1 pound), peeled and julienned
1 head Boston lettuce, leaves separated, washed and dried

Steps:

In a medium bowl, whisk together mayonnaise, creme fraiche, lemon juice, and mustard. Add cornichons, parsley, tarragon, capers, and salt; season with pepper. Whisk to combine. Fold celery root into dressing; serve atop lettuce leaves.

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