Céleri Rémoulade

Ingredients

• 1 large celery root
• 1 cup vegan mayo
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons capers
• 1 bunch fresh parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 clove garlic

Instructions

1. 1

   Peel the celery root using a vegetable peeler and cut it into quarters.

2. 2

   Using a box grater or a food processor, shred the celery root into fine pieces.

3. 3

   Place the shredded celery root in a large bowl and sprinkle with 1 tablespoon of lemon juice to prevent browning. Toss to coat.

4. 4

   In a separate bowl, combine the vegan mayo, Dijon mustard, remaining lemon juice, capers (chopped), minced garlic, salt, and black pepper. Mix well until smooth.

5. 5

   Add the dressing to the bowl with the shredded celery root. Toss until the celery root is evenly coated with the remoulade.

6. 6

   Finely chop the fresh parsley and fold it into the celery root mixture.

7. 7

   Drizzle the olive oil over the salad and mix gently to combine.

8. 8

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

9. 9

   Serve chilled as a side dish or light main, garnished with extra parsley if desired.