A light, low-fat buttermilk dressing replaces the rich remoulade sauce in this version of the bistro classic celeri remoulade.
Martha Stewart Living, December/January 1993/1994
- 2 medium bulbs celeriac, (celery root), 1 1/2 to 2 pounds total
- 2 stalks celery
- 1/2 cup low-fat buttermilk
- 2 tablespoons vegetable oil
- 1 tablespoon freshly squeezed lemon juice
- Salt and freshly ground black pepper
- 2 tablespoons capers, rinsed
- 1 tablespoon chopped fresh chervil, or 1 teaspoon dried
- 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
- Peel celeriac with a paring knife. Cut into 1-inch-thick slices, then cut into very thin ribbons (use a mandoline if you have one), placing in cold water to prevent browning. Drain and blanch briefly in boiling salted water. Squeeze out water, and set aside.
- Peel celery and slice on an angle as thinly as possible. Set aside.
- In a blender or food processor, combine buttermilk, oil, lemon juice, and salt and pepper to taste. Process until smooth. Add capers and herbs, and process until coarsely chopped, about 5 seconds.
- Combine celeriac and celery in a bowl, and toss with dressing.
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