Nigel Slater’s classic celeriac remoulade recipe
I love Celeriac remoulade! I first experienced this years ago in France when it was served as one of the vegetables in a crudites salad. It was served with fried trout in butter. I die!
Celeriac is in season (so ignore how ugly it is ) and start cooking. It’s delicious!. As Nigel says it’s “A winter salad that strikes the right balance between slight acidity and creaminess “. He suggests serving with ham.
Adulterated from TheGuardian.co.uk
You need for you and George Clooney or 20 models:
1 medium-sized (450g) celeriac
2 tbsp of smooth Dijon mustard,
2 tbsp of double cream or crème fraîche
2 tbsp of chopped parsley.
4 heaped tbsp of good mayonnaise
- Climb into Vuitton track suit.
- Climb out of Givenchy wedges.
- Pull on Prada socks
- Open wine and inhale.
- Juice a lemon.
- Finely chop the parsley as small as the glitter on Miu Miu shoes.
- Peel then shred a medium-sized (450g) celeriac. Ewww. It needs a makeover badly. Bless.
- Nigel says the ’shreds should not be too fine, nor should they be thicker than a matchstick. ‘Think Vicky Beckham and you should be right.
- Toss the shreds immediately in the juice of half a lemon. This is to stop them discolouring and to tenderise them. It will do the same to your hands. Or George.
- Find a chic bowl and mix together 4 heaped tabs of good designer mayonnaise, 2 tabs of smooth Dijon mustard, and 2 tabs of double cream or crème fraîche
- Sprinkle over 2 tabs of the lovely chopped parsley.
- Give it all a good mix and then season with salt and black pepper.
- Fold the creamy goo into the shredded celeriac. Think folding a Hermes silk shirt.
- Taste to make sure it’s fabulous.
- Set aside for 30 minutes then serve with thin slices of ham.
TIPS from Nigel. Bless.
- Chop the parsley finely - this is not the time for roughly chopped. No skanky big lumps of parsley.
- The dressing should be just thick enough to cling to the roots - in other words creamy without being soupy. Think Crème de la Mer Facial.
- Thin the sauce down with lemon juice if it gets too thick. ( It won’t work applied on the muffin top. I’ve tried)
- Cream or crème fraîche sounds extravagant, but is essential if the salad is to be more than just roots in mayo. ( who wants just roots in mayo?)
- Don’t attempt to keep it overnight. ( which you can do to George)
- It will become soft and claggy as the celeriac soaks up the dressing.. (Ditto George)
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