Crab and Celery Root Remoulade - The Local Palate

Ingredients

• 4 cups orange juice, no pulp
• 1 pound celery root, peeled
• 1 pound crabmeat, picked
• 1 cup Remoulade Dressing (recipe follows)
• Salt and pepper
• 4 heads frisée lettuce, washed, picked, and dried
• ½ bunch chives, cut in 1-inch batons
• 1 tablespoon extra-virgin olive oil
• 1½ tablespoons Creole mustard
• 1 lemon, zested and juiced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Crystal hot sauce
• 1½ tablespoons prepared horseradish
• 3 egg yolks
• 1 cup canola oil
• ½ cup mustard oil