Celery remoulade
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 Celeriac (2«-3 lb) Dijon mustard
Juice from 3 lemons Olive oil
2 Egg yolks Salt and pepper
Peel celeriac with a knofe. Rub with lemon juice, then finely
julienne. Make a heavy dijopn mayonnaise with the egg yolks and
mustard while slowly adding the olive oil. Season with salt and
pepper and lemon juice. Marinate the celeriac with the mayonnaise.
Serve cold; garnish with fresh lettuce and tomato.
Healthy Modifications: use fat-free mayonnaise instead of eggs and
oil; use salt sparingly.
Source: Chez Daniel
: New Orleans, LA
The Vegetable Lovers Guide to New Orleans Restaurants by Gay Sperling
pg 20-21
Submitted By DIANE LAZARUS On 09-07-95
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