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Celery Root Remoulade

Food • Martha Stewart's Cooking School • Recipes

French bistro classics from Martha Stewart’s Cooking School… Join Martha as she re-creates four French bistro recipes you can make at home, including lamb navarin, Niçoise salad, croque monsieur, and celery-root remoulade.

Serves 12

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup crème fraiche
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 12 cornichons, minced (about 1/3 cup)
  • 1 tablespoon finely chopped fresh flat-leaf parsley)
  • 1 teaspoon finely chopped fresh tarragon
  • 1 teaspoon capers, rinsed and chopped
  • 1/2 teaspoon coarse salt
  • Pinch of freshly ground pepper
  • 1 celery root (about 1 pound) peeled
  • 1 head Boston lettuce, leaves separated, washed and dried (12 leaves)

Method

  1. In a medium bowl, whisk together mayonnaise, crème fraiche, lemon juice and mustard. Add cornichons, parsley, tarragon, capers and salt; season with pepper. Whisk to combine.
  2. Using a mandoline, thinly julienne celery root. Fold celery root into dressing. Cover and chill until serving.
  3. Serve 1/3 cup atop each lettuce leave.