Day 31: A New Salad

As much as I liked the bacon slaw, I was ready for a change. I saw this recipe and thought it looked good! It tastes even better! But first a French lesson:

Remoulade (ray-muh-LAHD) A classic French sauce made by combining mayonnaise with mustard, capers, and chopped gherkins, herb and anchovies. It’s served chilled as an accompaniment to a cold meat, fish and shellfish.

This “Reinvented Remoulade” created by Gabriel Rucker, chef at Portland, Oregon’s Little Bird, is lighter and used as a dressing over a celery-root salad.

Dressing:

2 TBL mayonnaise
2 TBL minced scallion

2 dashes Tabasco

1 ½ tsp whole-grain mustard

2 tsp dry white wine

1 ½ TBL fresh lemon juice

Pinch of celery seeds

Veggies:

½ pound celery root – peeled and halved

1 medium carrot

¼ cup very thinly sliced red onion

1 celery rib, very thinly sliced on a diagonal

Kosher salt and freshly ground pepper to taste

In a medium bowl whisk together the dressing.

Using a mandolin, slice the celery root and carrots paper-thin. Finely julienne the celery root and carrot slices. Add the celery root, carrots, onion, and celery to the dressing and toss.

Season with salt and pepper. Cover and refrigerate for at least 2 hours.

Bon Appetite!