Appetizer: United States – Celeriac and Apple Remoulade Cups with Hazelnut-Thyme Crunch

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

1 small celeriac (celery root), about 1 lb / 450 g, peeled and cut into fine matchsticks
1 tart apple (e.g., Granny Smith), cut into fine matchsticks
Juice and zest of 1 / 2 lemon, divided
1 / 3 cup (80 ml) mayonnaise
2 tbsp (30 g) crème fraîche or Greek yogurt
2 tsp Dijon mustard
1 tsp whole-grain mustard
1 tbsp (15 ml) white wine vinegar
1 tsp honey
2 tbsp (30 ml) extra-virgin olive oil, divided
2 tbsp chopped flat-leaf parsley
1 tsp fresh thyme leaves, plus extra for garnish
1 / 3 cup (45 g) toasted hazelnuts, roughly chopped
2 heads Belgian endive, leaves separated (or Little Gem lettuce cups)
Kosher salt and freshly ground black pepper to taste

Instructions

If your hazelnuts aren’t toasted, bake them on a tray at 350°F (175°C) for 8–10 minutes until fragrant, then rub off most skins in a towel and roughly chop.
Make the hazelnut-thyme crunch: In a small bowl, combine chopped hazelnuts, thyme leaves, lemon zest, a pinch of salt, and a few cracks of pepper. Set aside.
Prep the celeriac and apple: Toss the matchsticked celeriac and apple with half the lemon juice to prevent browning.
Whisk the dressing: In a large bowl, mix mayonnaise, crème fraîche (or yogurt), Dijon and whole-grain mustards, white wine vinegar, honey, 1 tablespoon olive oil, remaining lemon juice, 1/4 teaspoon salt, and black pepper to taste.
Combine: Add the celeriac, apple, and parsley to the dressing. Toss to coat well and let stand 10 minutes to lightly soften and meld flavors. Adjust seasoning with salt and pepper.
Assemble: Separate endive leaves into cups. Spoon the remoulade into the leaves, drizzle with the remaining 1 tablespoon olive oil, and top with the hazelnut-thyme crunch. Garnish with a few extra thyme leaves and serve immediately.