Celery Remoulade | RICARDO

Ingredients

• 4 cups (1 l) grated celery root (4 cupsarge celery root)
• 1/2 cup (125 ml) mayonnaise
• 2 teaspoons (10 ml) Dijon mustard
• 1 teaspoon (5 ml) horseradish
• 2 tablespoons (30 ml) white wine vinegar
• 1 tablespoon (15 ml) capers, chopped
• 1 green onion, chopped
• Salt and pepper
• Boston lettuce leaves, to plate the dish
• Thin strips of red pepper for garnish