Celeriac Remoulade Salad on Toast

Organic celery, root celery and leaves of celery on a wooden board

Celery root is tremendously underrated and often overlooked, no doubt thanks to its bizarre appearance. It can take a bit of effort to peel it: a paring knife will do a better job than a standard vegetable peeler, and you’ll need to do a little digging to get out the eyes.* Trust us, it’s worth the effort. You can roast it, saute it, or – as we do in this preparation – enjoy it raw. This remoulade can be made ahead of time and kept in the fridge for several days. Serve it as an appetizer, enjoy with some greens as a salad, or serve on toast for a full meal.


SERVES: 4 for snacks, 12 for canapes

2 anchovies, or 1 teaspoon anchovy paste
Juice and zest of 1 lemon
¼ cup mayonnaise, plus an additional 2 tablespoons
1 tablespoon Dijon mustard
2 teaspoons turmeric
1 medium celery root, peeled and grated
1 tablespoon capers
¼ cup roughly chopped parsley
Fresh ground pepper
1 baguette, sliced on the diagonal

In a large bowl, break apart the anchovy by whisking with the lemon juice. Add the ¼ cup mayonnaise, Dijon mustard, lemon zest and turmeric, and whisk until smooth. Using a large rubber spatula, fold in the celery root, capers, and chopped parsley. Season with freshly cracked pepper to taste. Refrigerate until ready to serve.

Preheat the broiler. Arrange baguette slices on a sheet tray, and lightly spread mayonnaise over the tops. Toast until golden brown, rotating occasionally.

To serve, put two tablespoons of remoulade on each slice of toast. Garnish with a leaf of parsley and coarsely cracked black pepper.

 

*Here’s a great video from Melissa Clark of The New York Times on how to prep celery root.

Images: Hans/Pixabay & BigStockPhoto