This wonderful French salad pairs well with pork chops, roasted chicken, and baked marinated
tofu.
Ingredients
*Ingredients available at the Saratoga Farmers’ Market
● 6 tablespoons mayonnaise*
● 1 tablespoon Dijon mustard
● 2 large lemons, juiced
● 1 small celeriac or half of a large celeriac*, peeled and grated or cut into matchsticks
● Herbs of choice (chives*, parsley*, and/or dill* are all great)
● Salt and pepper to taste
● 1 fresh apple*, peeled and grated or cut into matchsticks (optional)
● Arugula* or cress to serve
Instructions
1) Juice one large lemon and add to bowl with 3 to 4 cups of water. Peel celeriac and grate
with a box grater or cut into matchsticks. Peel and prepare optional apple. Immediately
add celeriac and apple to the lemon juice and water mixture. This will keep them from
browning.
2) Mix together juice from the other lemon, mayonnaise, mustard, salt and pepper and
herbs. Drain celeriac and apple, add the dressing and mix well. Check seasonings to
taste. Refrigerate 30 minutes to soften. Serve with cress or arugula and your choice of
protein.
Notes:
You may substitute 3-4 tablespoons of olive oil for the mayonnaise for a lighter salad if desired.
In Andrea Grom’s photo, celerie remoulade is served on a bed of arugula and cress, roasted
honeynut squash, and smoked salmon drizzled with balsamic and olive oil.
