Celery Root Remoulade Recipe
summer crisp pears, pickled hearts of palm, comté cheese, rye breadcrumbs
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Ingredients
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Celery Root Remoulade
Toppings
Method
Preparation of Celery Root Remoulade
Prepare the Celery Root
In a large bowl, combine the julienned celery root with lemon juice to prevent browning.
Mix the Dressing
In a separate bowl, whisk together mayonnaise, Dijon mustard, salt, and black pepper until well combined.
Combine Ingredients
Pour the dressing over the celery root and toss until evenly coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Assembling the Dish
Prepare the Toppings
While the remoulade chills, prepare the toppings by slicing the pears and pickled hearts of palm, and grating the comté cheese.
Plate the Remoulade
On a serving platter, spread the celery root remoulade as a base.
Add the Toppings
Layer the sliced pears, pickled hearts of palm, and grated comté cheese on top of the remoulade.
Sprinkle the rye breadcrumbs generously over the top for added texture.
