Celery remoulade

Yield: 1 servings

Measure Ingredient
1 Celeriac (2«-3 lb)
Juice from 3 lemons
2 Egg yolks
Dijon mustard
Olive oil
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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