celeriac remoulade
rating:www.guardian.co.uk/weekend/story/0,,1954173,00.html
Remoulade is a classic French mustardy dressing that could, in theory, be used with anything. However, it's all but synonymous with celeriac - the meeting of creamy but piquant sauce and crisp shreds of aromatic raw vegetable is particularly lively. Serves six to eight.
2 tsp hot English mustard
2 tsp cider vinegar
1 scant tsp sugar
salt
75ml olive oil
75ml groundnut or sunflower oil
1 celeriac, weighing about 750g
in a bowl, combine the mustard, vinegar, sugar and a pinch of salt. Combine the two oils in a jug, then gradually whisk them into the mustard mixture, so you get a creamy-textured, emulsified dressing. Taste to check the seasoning.
peel the celeriac and cut it into fine matchsticks - use a sharp knife or mandolin. Toss these in the dressing. Serve with almost anything, but especially with cold pork or ham and some sourdough bread.
