Here is a recipe for apple and celeriac remoulade.
Main ingredients
- 500 g celeriac
- 2 tart apples, such as Pink Lady or Granny Smith
- 3 tbsp lemon juice, to prevent the apples from browning
For the dressing
- 2 tbsp mayonnaise
- 3 tbsp extra-virgin olive oil
- 1½ tbsp wholegrain mustard
- Salt and freshly ground black pepper, to taste
Wash and peel the apples and celeriac, then cut them into fine julienne strips. Toss the apple immediately with the lemon juice to prevent it from browning.
Mix together the mayonnaise, extra-virgin olive oil and wholegrain mustard, then season with salt and freshly ground black pepper.
Add the dressing to the apple and celeriac and toss well until everything is evenly coated. Cover and refrigerate for about 1 hour before serving.