Celeriac Remoulade with Ham
Raw celeriac matchsticks in a sharp Dijon mayonnaise dressing, with thick-cut ham. Let it stand 10 minutes so the celeriac softens slightly.
Celeriac browns fast once cut, so make the dressing before you start on it and toss the matchsticks in as soon as they are cut. Cut them thin, about 3 mm: a mandoline with a julienne blade is quickest, and the coarse side of a box grater works but gives a softer result. Ask the deli counter for ham cut about 5 mm thick; thin pre-sliced ham gets lost against the dressing. Taste the dressing for salt before the celeriac goes in, since it is hard to adjust afterwards.
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Ingredients
for 2Ticks stay put if you leave and come back.
Method
5 stepsRead it through once before you start the pan.
Storage
- Fridge
- Up to 2 days
Store the remoulade in a covered container in the fridge, with the ham wrapped separately. Serve cold; stir the remoulade before plating.
The numbers, if you want them.
Some ingredients have no usable nutrition data, so these figures are short rather than wrong. A blank is a gap, never a zero.
Estimated from USDA FoodData Central, for the recipe as written.
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