Celery Rémoulade from Les Halles Cookbook by Anthony Bourdain
Julienne the Celery Root Cut the peeled celery root into thin slices. Stack a few slices one on top of the other and cut them into very thin strips. (A cheap, Japanese-style vertical slicer or an o...
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Ingredients
- salt
- freshly ground black pepper
- ½ cup/110 g chopped walnuts
- 1 lb/450 g celery root (celeriac), peeled
- 1 tbsp/14 ml walnut oil
- 2 tbsp/28 g Dijon mustard
- ¼ cup/56 g good-quality mayonnaise (homemade is preferred, but not necessary)
- juice of 1 lemon
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