Adapted from seriouseats.com, posted by Kerry Saretskz
Celeriac remoulade is the French answer to coleslaw! Celeriac has the texture of something between an apple, yuca, and jicama- tender, crisp, and decidedly root-vegetable in its heartiness. Its taste is fragrant celery, more like celery seed or celery salt than the leafy-headed green tops peeking up from the vegetable bin. Best of all, it is fresh from the farm! This could be served in many forms- as an appetizer or a first course, next to a seafood lunch, alongside a sandwich or inside of a lettuce cup for a light lunch or dinner salad.
Juice of 1 lemon
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon whole grain mustard
1 tablespoon chervil, chopped
4 cups grated celeriac (a food processor works wonders here)
1 Granny Smith apple, grated
8 ounces jumbo lump crab meat
In a bowl, whisk together the lemon juice, mayonnaise, mustards, and chervil with salt and pepper. Toss the celeriac and apple with the remoulade sauce as soon as they are grated to prevent browning.
You can ring-mold the remoulade and top it with the simple crab meat, and serve with lemon wedges. You also can toss everything together and serve it with crusty bread. Enjoy!
