Ingredients
Equipment
Method
- Place the egg yolks in a large bowl. Add the mustard and 2 tablespoons of the lemon juice. Slowly whisk in the olive oil until a thick, viscous consistency is reached. You can use an immersion blender or smoothie cup to speed this process up. Stir in the salt and white pepper and set it aside.2 large egg yolks, 2 tbsp Dijon mustard, 3 tbsp lemon juice, 3/4 cup + 1 tbsp light olive oil, ½ tsp salt, ¼ tsp white pepper
- Using a mandoline, julienne the celeriac. Transfer it to a large bowl and add the remaining lemon juice. Toss to coat. This will prevent the root from browning.1 celeriac
- Add roughly half of the remoulade to the celeriac and toss to coat. Cover and let sit in the fridge overnight or up to three days in advance. The root will soften and become more tender and flavourful over time. **
- Line a small baking sheet with a silicone mat, then set it aside. Place the walnuts and the sugar in a large skillet and place it over medium heat. Let it cook until the sugar melts and turns a light amber. Pour the contents of the skillet onto the silicone mat and set it aside to cool completely.1 (100g) cup raw walnut halves, ½ (100g) cup granulated sugar
- When the walnut praline has cooled, coarsely chop it and place it in an airtight container. Store at room temperature until ready to serve.
- When you're ready to serve the salad, heat the remaining olive oil in a large skillet over medium heat until shimmering. Add the capers and sauté until crisp and lightly frizzled, about 5 minutes.2 tbsp capers
- Take the celeriac out of the fridge and add the parsley. Toss to disperse. Let the salad come up to room temperature before transferring to a platter. Top the salad with the pea shoots, capers, and the walnut praline. Serve immediately with the remaining rémoulade on the side.1 cup pea shoots
Notes
** Feel free to add more of the rémoulade when ready to serve the celeriac. I found the full amount a little overwhelming, but it is totally to you and your guests' taste.