Ingredients:
- juice of 1 lemon
- ¾ -1 cup crème fraîche or sour cream
- 1 knob / 16 – 24 oz celeriac, scrubbed with a brush
- 1 carrot, scrubbed and peeled.
- 2 tablespoons dill weed, well chopped, but not too finely.
Preparation:
Time: 45 minutes
Yield: 4
Make the Salad
A garnish of crumbled bacon is rather satisfying on this salad. Mound the remoulade on a thick slice of dark bread or a pumpernickel bagel and top it with smoked trout, whitefish, or salmon for an unusual and delectable weekend brunch.
- Put the lemon juice into a bowl.
- In another bowl, combine the crème fraîche and the mustard.
- Cut away the top and the bottom of the celery root. Pare or peel away the skin. Quarter the root. Cut each quarter into thin slices. Stack them and cut them into a fine julienne. Toss in the lemon juice to discourage browning. Pat them dry and toss them with ½ cup of the crème fraîche and mustard sauce.
- Cut off the ends of the carrot, then cut it in half. Square off the halves. Slice them into planks, stack them and cut into matchsticks. Add the carrot to the celery root.
- Add the rest of the sauce if the salad seems wanting. Stir in the dill. Taste for salt and pepper.
