Ingredients
- Remoulade:
- 2 tbsp mayonnaise
- 2 tbsp scallion
- 2 dashes Tabasco
- 1 1/2 tsp whole-grain mustard
- 2 tsp dry white wine
- 1/8 tsp celery seeds
- 1 lemon
- Salad:
- 1/2 lb celery root
- 1 carrot
- 1 celery rib
- 1/4 cup thinly sliced red onion
- 1/2 pound cooked crab
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
4 servings
Directions
For the remoulade: mince the scallion and whisk with mayonnaise, Tabasco, mustard, wine, celery seeds, and the juice of 1 lemon. Set aside.
Now the salad: peel the celery root and carrot. Slice celery root, carrot, and celery rib as thinly as possible using a mandoline. (We're talking paper thin.) Julienne the celery root and carrot. Toss with onion, crab, and remoulade.
Season with salt and pepper. Refrigerate for 2 hours before serving.
3 hours
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