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Celery Root and Apple Remoulade

Original recipe from Martha Stewart
kept bysimbakins
recipe by
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Ingredients: 

1 large celery root (about 1 3/4 pounds) peeled and cut into large wedges
2 Granny Smaith apples, peeled, quartered, oand cored
1/2 cup mayonaise
2 tablespoons Dijon mustard
1/4 cup whole milk
2 tablespoons fresh lemon juice
1/3 cup taosted walnuts, roughly chopped
3 tablespoons chopped fresh parsely

  1. Using the large holes on a box grater or the grating disk of a food processor, shred celery root and apples and transfer to a lrge bowl.
  2. In a small bowl, whisk together mayonaise, mustard, milk, and lemon juice.
  3. Pour dressing over celery root mixture.
  4. Add walnuts and parsely and toss to combine.
  5. Serve at room temperature (or refrigerate in an airtight container, up to 3 days)

 

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