Celery Root Salad with Remoulade Sauce

Ingredients

• 2 small celery tubers, total weight about 500 g
• corn salad for serving
• 250 g homemade mayonnaise
• 1 hard boiled egg
• 1 tbsp capers
• 1 tbsp chopped parsley
• 2 tbsp chopped tarragon leaves
• 1 clove of garlic
• ½ tsp mustard with seeds

Cooking

Step 1

Prepare the remoulade sauce. Divide the egg into yolk and white. Finely chop the protein. Rub the yolk with a small amount of mayonnaise, stir in the remaining mayonnaise. Finely chop the capers and garlic. Mix mayonnaise with capers, garlic, parsley, tarragon and mustard.

Step 2

Peel the celeriac and cut into 6mm thick slices. Boil in boiling salted water for 3-4 minutes. Drain the water, cool the celery. Cut into thin strips and season with remoulade sauce. Arrange in salad bowls, sprinkle with herbs.