Celeriac remoulade with cornichons

Also known as celery root, celeriac has an earthy crunch that works well in remoulade: a quick, healthy, and delicious no-cook salad. Serve it over crisp lettuce or watercress or spread on toast.

Serves 10    Prep 10 mins

Ingredients

5 tbsp mayonnaise

2 tbsp extra-virgin olive oil

2 tbsp Dijon mustard

juice of 1 medium lemon (about 2 tbsp)

2 tbsp cornichon pickles, finely chopped

1 tbsp finely grated onion

1 tbsp finely chopped flat-leaf parsley

salt and freshly ground black pepper

1 celeriac, about 675g (1¹⁄₂lb)

lettuce leaves, to serve

Method

1 In a large bowl, whisk together the mayonnaise, extra-virgin olive oil, Dijon mustard, lemon juice, cornichon pickles, grated onion, flat-leaf parsley, salt, and black pepper. Set the remoulade sauce aside.

2 Wash and peel the celeriac, then quarter it. Working quickly, grate each quarter into the bowl with the remoulade sauce. Toss and serve over lettuce leaves immediately. Once made, this dish will keep in the fridge for up to 2 days.

Nutrition per serving
Energy	95kcals/363kJ
Carbohydrate	2g
of which sugar	2g
Fat	8g
of which saturates	0.8g
Salt	0.6g
Fibre	3.5g