Celery Remoulade
By: psq
Published: Thursday, February 11, 2010 - 11:55am

Ingredients




pound celery root (celerilac) peeled and shredded (about 4 cups)
3 celery stalks thinly sliced
6 tablespoons fresh lemon juice
cup mayonnaise
cup yogurt m low fat sour cream
1 tablespoon minced capers
2 tablespoons minced cornichons
2 tablespoons dijon mustard
1 teaspoon sugar
2 tablespoons mind fresh parsley
1 teaspoon celery seed
1 salt and freshly ground peppy to taste
3 tablespoons chopped celery leaves

Preparation

1 In a large bowl combine celery root and celery and toss with lemon juice. 2 Let marinate for 1 hour. 3 In a small howl combine mayonnaise and yogurt or sour cream. 4 Add capers canichons mustard sugar parsley and celery seed. 5 Toss with celery mixture. 6 Add salt and pepper. 7 Garnish with celery leaves. 8 From seed to root stalk to leaf celery appears in all its forms in this salad. Shreds of knobby celery root contribute their distinct pungency while celery stalks provide the crispness they're famous for. We've added celery seed to the remoulade a mayonnaise based sauce traditionally spiked with pickles capers and herbs and a longtime companion to celery.