Endive and Celery Root Remoulade

Ingredients

Endive

2 heads, thinly sliced

Celery root (celeriac)

1 medium, peeled and julienned

Mayonnaise

1/2 cup

Dijon mustard

2 tablespoons

Lemon juice

2 tablespoons, freshly squeezed

Fresh parsley

1/4 cup, chopped

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon, freshly ground

Instructions

1. Begin by preparing the vegetables: wash the endive thoroughly and slice it into thin strips. Peel the celery root and julienne it into matchstick-sized pieces.
2. In a large mixing bowl, combine the sliced endive and julienned celery root, tossing gently to mix and ensure even distribution.
3. In a separate small bowl, prepare the remoulade dressing. Whisk together the mayonnaise, Dijon mustard, freshly squeezed lemon juice, chopped parsley, salt, and black pepper until the mixture is smooth and well combined.
4. Pour the remoulade dressing over the endive and celery root mixture. Gently toss until all the vegetables are well coated with the dressing, ensuring an even distribution of flavors.
5. For optimal flavor, cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld together beautifully.
6. Before serving, give the salad a quick toss to refresh it. Serve chilled, garnished with additional parsley if desired, and enjoy this refreshing salad as a delightful side dish or a light meal.