- The dressing’s acidity goes perfectly with the rich fattiness of cured meats. Look out for British charcuterie in the shops – the more we support our local farmers and producers, the better and more available this produce will become.
- This will be delicious alongside smoked fish, steaks and grilled meats, on jacket potatoes, and in sandwiches, too.
10 mins
Not Too Tricky
serves 4–6
About the recipe
A celeriac remoulade is basically a French slaw, which I’ve decided to serve up with incredible British charcuterie from London’s Cobble Lane. Salads are often seen as a summer dish, but a slaw can totally embrace all seasons. I’ve used pearly white celeriac, paired with a zingy, herby dressing that really shouts autumn to me, but you can mix it up with anything crunchy, from beetroots and carrots in summer to cabbages in winter – a great sharer dish to eat with a few cold beers and good friends.
Ingredients
2 cornichons
1 teaspoon baby capers
2 anchovy fillets in oil, from sustainable sources
2 heaped tablespoons free-range mayonnaise
1 heaped teaspoon Dijon mustard
1 lemon
extra virgin olive oil
½ a bunch of fresh flat-leaf parsley (15g)
½ a bunch of fresh chervil (15g)
½ a bunch of fresh chives (10g)
1 medium celeriac
Top Tip
I’ve sliced the celeriac into matchsticks, but you can easily grate it on a box grater for a different texture and vibe.
Method
- Finely chop the cornichons, capers and anchovies, and place in a large serving dish with the mayo and mustard. Squeeze in half the lemon juice and add 1 tablespoon of extra virgin olive oil. Finely chop and add most of the herbs, reserving a few leaves to serve, then mix well to combine.
- Trim, peel and finely slice the celeriac, then pile the slices up and cut again into matchsticks, adding to the serving dish as you go – the finer you slice it, the more delicate your salad will be.
- Squeeze over a little extra lemon juice (this helps stop the celeriac from discolouring), then use your hands to toss and massage the dressing into the celeriac.
- Finish with a drizzle of extra virgin olive oil and a few herb leaves scattered on top. Serve with British charcuterie, hot toasts and a cold beer.
For a pumped-up potato salad, toss this dressing through boiled new potatoes.
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