I have piles of recipes waiting to be tried. Stacks of pages torn out of magazines or newspapers waiting in boxes until the right day. I tried various indexing systems but in all honesty when it comes to finding a certain recipe the usual answer is to sit on the floor surrounded by open boxes leafing through endless pages. Eight times out of ten I will find the recipe I am after and all will be well but sometimes, occasionally I have to give up on the search. So it was with a particular recipe for Celeriac Remoulade that I got from a cooking demo last year. Before Christmas I looked everywhere but it was nowhere to be found so I had to start from scratch. Not a hardship, it is delicious and fun fiddling around until the right combination is found.
I have served this twice alongside my Slow Roast Pork (recipe coming soon) and Christmas Salad. The pork and two salads are piled up into a warm bap along with a few dressed green leaves and a good blob of chilli spiked yogurt. Soft falling apart pork with the tang and crunchiness of the salads is a heavenly combination which seems to please adults and children alike. After she had eaten this with us at New Year a friend asked me for the pork recipe and has now made it three times which thrills me to bits. I thoroughly recommend you try it and I will post the pork recipe next week. In the meantime enjoy this fabulous, crunchy raw salad with some air dried ham and if you’re not on the wagon a glass of cold cider, sensational.
If you have a food processor with grating attachment this takes literally minutes to make but if not just use a regular grater and mind your knuckles. This combination of yogurt and mustard is how we like it, enough of a kick but still child friendly.
1/2 a celeriac, peeled (approx 450g)
1/2 a bunch parsley, finely chopped
4 tablespoons Greek yogurt
2 tablespoons dijon mustard (you can use seedy mustard if you prefer)
1 tablespoon lemon juice
A pinch of salt
A pinch of caster sugar
Grate the celeriac using a processor or grater (see introduction). Mix the yogurt, mustard, lemon juice, salt and sugar. Mix together with the celeriac and parsley, I do this in a really large bowl so as to get it all properly incorporated. Taste for seasoning. This will serve 4 with a few slices of prosciutto or similar for lunch or 6-8 if you are having it with the pork and other salads in a bap.