Did you know that celery root is an aphrodisiac?
That’s what a proverb of South of France claims: “If womens knew the virtue of celery on mens, they would plant celery from Paris to Rome.” Who knows!
Remoulade sauce is traditionally a mayonnaise made with lots of mustard, often enhanced with garlic, herbs and capers. It is served as a sauce for meats, fishes or seafood.
Celery remoulade is mainly served as a starter, often together with other raw vegerables. The assiète de crudités (dish made of various raw vegerables neatly arranged one next to the other) is a classic of French bistros.
This remoulade sauce is made with a flavorful mayonnaise – with lots of mustard and pepper, and a little of vinegar -, lightened with water to limit the amount of oil. Thin slices of Granny Smith green apple give a twist to this coleslaw style preparation.
Try it then.
Celery Remoulade and Apple Salad
Prepare the mayonnaise, grate celery root (eventually blanch it) and apple. Toss all ingredients togther.
Portions: 6 shares