When I introduced Celeriac in a recent ‘Foodstuff’s’ post, I said that I was thinking of preparing a Celeriac Remoulade. I did end up making the salad you see above and, though it is not quite a Remoulade in the most traditional sense, it is made very much in the spirit of that particular preparation…
- 1 small Celeriac Root
- Several sprigs of Parsley
- 1 tbsp. Salt
- 1 tbsp. Lemon Juice
- 4 tbsp. Heinz Salad Cream (or regular mayonnaise)
- 1 tbsp. Whole grain Mustard
- ½ tsp. Fennel Seed (use the tiny Lucknow variety if possible)
Thinly slice the Celeriac and cut the slices into slender shreds. Toss them in a bowl with the salt and lemon juice and set aside for twenty minutes or so until the shred are nicely wilted and soft.
While the Celeriac is wilting, chop the parsley and lightly crush the fennel seeds in a mortar. Then, add the parsley to a large bowl along with the Salad Cream (or mayonnaise), the mustard, and the fennel seed. Mix well to a smooth sauce.
When the Celeriac is wilted, rinse the shreds well and the squeeze them as hard as you can so that all the water is expelled. Add them to the sauce in the large bowl, mixing it all together, and then put the bowl in the fridge for at least an hour. When it is all nicely chilled, plate the salad, garnishing with a little paprika, if desired, and serve.
Well…on the whole, I’d have to say that neither my wife nor I found this particularly exciting. The dressing was a little too nondescript and in the end it was rather like eating a somewhat bland coleslaw (although the texture was quite nice). The mustard I used really lacked bite and if I were to try this again I would include a little dried English mustard and maybe even some horseradish or wasabi. To be honest though, while some of my readers may enjoy this salad, I don’t feel any particular rush to try it again any time soon…