In Friday''s box:
- 1 bag walnuts, 1/4 lb.
- 1 celery root, 1 lb. 6 oz.
- 1 bunch carrots, 1 lb. 1 oz.
- 3 fresh onions, 1 lb. 2 oz.
- 1 cabbage, 1 lb. 5 oz.
- 1 bunch dino kale, 1 lb.
- 1 bag spinach, 8 oz.
Most of the cabbage and carrots went into a batch of the Gujarati-style warm salad I posted the recipe for
a few weeks back.
The celery root I'm saving for a batch of celeri remoulade
, a classic French appetizer salad. There are two basic kinds of remoulade, one made with crème fraîche, the other with mayonnaise. I prefer the latter (and we can't get real, French, raw-milk crème fraîche around here any more anyway). It's almost too simple to bother with a recipe, but here goes:
Celery Root Remoulade
3/4 cup mayonnaise, preferably homemade
3 tablespoons imported Dijon mustard (Trader Joe's is good)
1 pound celery root, julienned on a mandoline or coarsely grated
Mix well the mayonnaise and mustard, mix with the celery root, and add salt if necessary. Refrigerate for a few hours or preferably overnight. Bring to room temperature and before serving. This is often served on a platter in between red cabbage salad and carrot salad, very roughly approximating the French flag.