Description
A delicious and unique dish combining the earthy flavors of celery root with the rich taste of smoked duck.
Ingredients
Scale
- 2 cups celery root, peeled and julienned
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 4 ounces smoked duck breast, thinly sliced
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Begin by preparing the celery root. Peel the celery root and cut it into julienne strips. Place the julienned celery root in a bowl of cold water with a splash of lemon juice to prevent browning while you prepare the dressing.
- In a separate bowl, combine the mayonnaise, Dijon mustard, lemon juice, apple cider vinegar, Worcestershire sauce, salt, and pepper. Whisk until smooth and well blended.
- Drain the celery root and pat it dry with paper towels. Add the celery root to the dressing and toss until evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- To serve, arrange the dressed celery root on a platter and top with the sliced smoked duck breast. Garnish with chopped parsley.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Add a handful of capers or chopped cornichons to the remoulade for an extra tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg