Raymond cooks

Celeriac Remoulade

Celeriac Remoulade
Preparation time:
20 minutes
Cooking time:
N/A
Serves:
4-6

A dish perfect for relaxed alfresco dining, check out Raymond’s crunchy and flavoursome celeriac remoulade. Ready in as little as 20 minutes, it’s delicious paired with grilled or barbecued fillets of chicken breast.

  • Raymond Blanc sitting with Remoulade and Autograph Collection MultiPro XL Weigh+

    Ingredients

    For the celeriac remoulade:
    • 350g celeriac

    • 1 Granny Smith apple

    • 2 egg yolks, medium-sized, organic

    • 1 teaspoon Dijon mustard

    • 45ml groundnut oil (or vegetable oil or sunflower oil)

    • 1 teaspoon white wine vinegar

    • 1 pinch of sea salt

    • 1 pinch of cayenne pepper

    • 1 teaspoon lemon juice

    For the salad garnish:

    • 4 red chicory leaves

    • 4 yellow chicory leaves

    • 40g walnuts

    • 10ml walnut oil

    • 10ml white wine vinegar

    • ½ bunch chives

     
  • Method

    For the celeriac remoulade:
    • Peel the celeriac and chop it into chunks ready for grating. Quarter and core the apple.

    • In the Kenwood Food processor – and using the 4mm grating disk – grate the chopped celeriac and apples. Transfer them to a large bowl and keep them to one side while you make the mayonnaise.

    • For the mayonnaise, attach the dual metal whisk to the Kenwood Food Processor. Whisk together the egg yolks, mustard, vinegar, salt, pepper and lemon juice until pale. While still whisking, pour in the oil a little at a time and then in a steady stream to create a glossy mayonnaise. Taste the mayonnaise and adjust the seasoning if necessary.

    • Pour the mayonnaise over the grated celeriac and apple and toss well. Keep the remoulade to one side, or refrigerate it until you are ready to make the garnish.

    • Next, the bitter leaf salad garnish, which is very simple…

    • Place the chicory leaves (or your favourite bitter leaves) in a separate bowl. Chop the walnuts and add them. Pour over the walnut oil and vinegar. Toss well so the leaves and nuts are well coated. Finely chop the chives and keep them to one side. C’est fini!

    To serve:
    • Arrange the dressed leaves on plates (or on a large platter). Spoon celeriac remoulade on top of the leaves and scatter generously with the chopped walnuts and chopped chives.

Made with these products

More by Raymond Blanc