|Celery root, or celeriac, is a root vegetable most associated with autumnal and winter cuisine, but this cool, refreshing salad is perfect for summer meals as well.|
|After peeling the celery root, the veggie is sliced into thin matchsticks.|
|Mayo and sour cream, rich partners in crime. Vegans can simply use tofu-based sour cream.|
|Remoulade sauce always calls for capers. In our version we used caper berries because we had a jar in the fridge.|
|Tiny, tangy cornichons are essential to a remoulade. In an absolute moment of desperation one might try minced dill pickles as a sad substitute.|
|No blender needed - this sauce gets mixed the old-fashioned way.|
|Rich and creamy, celery root remoulade is best served in small portions. At Cafe Drake HRV it's most often used as a supporting salad. It's also superb as a topping for black bean burgers or veggie hot dogs!|
Start with one average-size celery root. Peel away the gnarled, tough skin with a paring knife or a seriously sturdy Y-shaped vegetable peeler. After peeling, cut the celery root into thin matchstick pieces and toss immediately with a few drops of lemon juice or white vinegar to prevent discoloration.
In a mixing bowl combine: 1/4 cup mayonnaise (vegan or traditional), 1/4 cup sour cream (again, dairy or tofu based), 2 T. minced capers or caper berries (rinsed), 2-4 T. minced cornichon pickles, 2-3T. white wine vinegar and 2 T. minced fresh tarragon (less if using the dried herb). Mix well and toss in the sliced celery root. Stir very well to combine and season to taste with salt and white pepper.
Allow the salad to rest for at least 30 minutes before serving cold or chilled.