Dec 19

Celeriac salad

remoulade

Celeriac is a wonderful winter vegetable, it has a delicate flavour and a soft texture when cooked, but it’s great raw as well.

The important thing is to peel off all the skin, especially if the celeriac is quite big as the skin can be really though.

The ingredients make salad for 2 or a main for 1, it makes more than what’s in the photo.

The idea comes from the French “remoulade”, which is the name of the dressing used, very similar to mayonnaise.

I have twisted it a bit, mainly because I’m not keen on using egg yolks as dressing; I have used plain cow’s milk yogurt, but if you use soy yogurt it’s suitable for vegans, the yogurt dilutes the mayo and makes it lighter (to the palate as well as the scale later on!)

1 medium size celeriac (about 200 grams when peeled)

6 cherry tomatoes

1 tablespoon of roughly chopped walnuts

juice of half a lemon

1 teaspoon of mustard powder

1 tablespoon of (vegan) mayonnaise

1 tablespoon of (vegan) yogurt

salt and pepper to taste

To make the salad grate the celeriac and mix the lemon, salt and pepper. Leave to rest for 30 minutes, squeeze out the excess water.

Chop the tomatoes in quarters and sprinkle some salt on, leaving to rest for 5-10 minutes.

In a bowl, mix mayonnaise, yogurt and mustard powder until smooth, then add to the celeriac.

Mix the salad well, adjust the seasoning, put in the serving plate and top with the walnut and tomatoes.

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