Name: Celeriac Remoulade by Raymond Blanc
Total time: 20 min
Yield: 6
Ingredients: 350g celeriac; 1 Granny Smith apple; 2 egg yolks, medium-sized, organic; 1 teaspoon Dijon mustard; 45ml groundnut oil (or vegetable oil or sunflower oil); 1 teaspoon white wine vinegar; 1 pinch of sea salt; 1 pinch of cayenne pepper; 1 teaspoon lemon juice; 4 red chicory leaves; 4 yellow chicory leaves; 40g walnuts; 10ml walnut oil; 10ml white wine vinegar; 1/2 bunch chives

Celeriac Remoulade by Raymond Blanc

Serves: 4-6

Chef: Raymond Blanc

Course: Accompaniment

Machine: Food Processor

Total time (min.): 20

A dish perfect for relaxed alfresco dining, check out Raymond’s crunchy and flavoursome celeriac remoulade. Ready in as little as 20 minutes, it’s delicious paired with grilled or barbecued fillets of chicken breast.

Ingredients

For the celeriac remoulade:

350g celeriac
1 Granny Smith apple
2 egg yolks, medium-sized, organic
1 teaspoon Dijon mustard
45ml groundnut oil (or vegetable oil or sunflower oil)
1 teaspoon white wine vinegar
1 pinch of sea salt
1 pinch of cayenne pepper
1 teaspoon lemon juice

For the salad garnish:

4 red chicory leaves
4 yellow chicory leaves
40g walnuts
10ml walnut oil
10ml white wine vinegar
1/2 bunch chives

Tools

MultiPro XL Weigh+ Black Food Processor

Celeriac Remoulade by Raymond Blanc

Ingredients

Tools

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