Celeriac remoulade is one of my favourite salads but it’s always nice to be able to ring the changes with a twist on a classic. For this version of the dressing, I use yoghurt but no mayo and chopped mint and coriander instead of the usual parsley or chives. Add juicy chunks of fresh orange to give it a lovely summery flavour. It’s perfect with BBQ pork kebabs, roast chicken thighs or lamb.
- 2 unwaxed oranges
- 1 small celeriac
- 1 small bunch of mint leaves and one of fresh coriander, finely chopped
- 2 – 3 tbsps Greek yoghurt
- 1 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- Juice of half a lemon
- Sea salt and black pepper
- Add the lemon juice, mustard, olive oil, salt and black pepper and the finely grated zest of the oranges to a large mixing bowl and whisk together to form an emulsion. Next, stir in the yoghurt and the chopped herbs.
- Peel the celeriac and grate in a food processor. Add it to the bowl and throughly coat the celeriac with the dressing.
- Prepare the oranges by cutting the top and bottom off first. Stand the orange on one of the cut ends and then slice away the peel and the pith so that the flesh is fully exposed. Halve each orange across the middle. Trim away any pips. Cut into half moons and then in half again so that end up with nice neat chunks of orange. Pour any juice that’s run out into the dressing and then gently fold the oranges into the celeriac mixture. Serve slightly chilled.
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