Celery Remoulade

1. 1

   In a medium-sized mixing bowl, whisk together the lemon juice, mustard and creme fraiche.

2. 2

   Set aside.

3. 3

   Brush excess dirt off of the roots.

4. 4

   Cut off the bottom and top of the roots.

5. 5

   Cut the roots into quarters and peel.

6. 6

   Rinse in cool water if there is any remaining dirt or debris.

7. 7

   Slice each quarter on a mandoline into 1-inch long matchstick pieces and transfer directly to the dressing.

8. 8

   Add the salt and pepper and stir well to combine.

9. 9

   Cover and place in the refrigerator for a minimum of 1 hour and up to 3 before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.