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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Celery Root and Carrot Remoulade

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Celery Root and Carrot Remoulade Empty Celery Root and Carrot Remoulade

    Post by Lobo Fri Jan 22, 2016 5:09 am

    Celery Root and Carrot Remoulade Img18l
    Celery Root and Carrot Remoulade
    Celery Root and Carrot Remoulade Translucent
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    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Servings: 8
    Toss this fresh-tasting salad with remoulade, a mayonnaise-based dressing that includes mustard, capers and herbs. Use store-bought mayonnaise or, if you prefer, homemade aioli; if you make your own aioli, you might not need all of the lemon juice called for here. Any leftover remoulade is delicious spread on sandwiches or combined with chicken salad.






    • 106

    Ingredients:


    • 1 cup mayonnaise

    • 1 Tbs. whole-grain mustard
    • 2 tsp. Dijon mustard
    • 2 tsp. fresh lemon juice, plus more, to taste
    • 1/4 cup capers, drained and roughly chopped
    • 1/4 cup chopped fresh herbs, such as parsley, tarragon, chives,
        chervil, and/or dill
    • Kosher salt and freshly ground pepper, to taste
    • 2 medium celery roots, trimmed, peeled and cut into 1/8-inch
        julienne
    • 4 carrots, peeled and cut into 1/8-inch julienne

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    Directions:

    In a bowl, stir together the mayonnaise, whole-grain mustard, Dijon mustard, the 2 tsp. lemon juice, the capers and herbs. Season the remoulade with salt and pepper.

    In a large bowl, stir together the celery roots and carrots. Stir in the remoulade to taste. Adjust the seasonings with salt, pepper and lemon juice. Serves 6 to 8.

    Williams-Sonoma Kitchen

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