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Celery Root Remoulade

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



  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.