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A light, low-fat buttermilk dressing replaces the rich remoulade sauce in this version of the bistro classic celery remoulade.

Martha Stewart Living, December/January 1993

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Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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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