The celery root may not inspire much when seen in a supermarket, clearly, it is not its looks that are going to be attractive. Around the 17th Century, the French felt inspired to grate the celeriac, mix it with a mustardy mayonnaise and create the delicious and easy celery remoulade. Healthy and super yummy, discover F4A’s secret recipe for this authentic dish.
½ celery root
1 egg yolk
2 teaspoons of Dijon mustard
15 cl of olive oil
10 cl of neutral oil (Colza, Grape seed)
½ boot of chives
1 garlic clove, minced
Salt and pepper
START WITH THE MAYONNAISE
Separate the whites from the yolk and mix well the yolk with the mustard. Slowly add the olive oil and the minced garlic clove, then the neutral oil while stirring with a whisk. Don’t stop stirring until the texture becomes solid but creamy.
Peel* then grate finely the celeriac then add the lemon juice to avoid oxidation.
Delicately mix to the mayonnaise mixture, then add the chopped chives and savor this tasty and easy to prepare salad!
Consumed raw, the celery root brings to our bodies 13% of the daily intake of vitamin C!
This salad can be stored for about 2 days in the fridge covered in beeswax wraps.
*You don't know how to peel your celeriac? No panic! Find out all the tips you need in the article on our blog!