Appetizer: United States – Celeriac and Apple Remoulade with Lemon, Dill, and Toasted Hazelnuts

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 30 min

Total 50 min

Ingredients

1 small celeriac (celery root), about 1 lb / 450 g, peeled
1 crisp tart apple (e.g., Granny Smith), cored
3 tbsp (45 ml) fresh lemon juice, divided
2 tbsp (30 ml) whole-grain Dijon mustard
3 tbsp (45 ml) mayonnaise
2 tbsp (30 ml) crème fraîche or plain Greek yogurt
1 tbsp (15 ml) capers, drained and chopped (optional)
2 tbsp (8 g) fresh dill, finely chopped
1 tbsp (3 g) fresh chives, thinly sliced
1 / 4 tsp celery seed (optional)
3 tbsp (24 g) hazelnuts, toasted and roughly chopped
2 tsp (10 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Instructions

Toast the hazelnuts in a dry skillet over medium heat, stirring until fragrant and lightly browned, 3–4 minutes. Cool and roughly chop.
In a large bowl, whisk together 2 tablespoons lemon juice, mustard, mayonnaise, crème fraîche or yogurt, olive oil, celery seed (if using), capers (if using), a pinch of salt, and several grinds of black pepper until smooth.
Using a mandoline or sharp knife, cut the celeriac and apple into fine matchsticks. Immediately toss them with the remaining 1 tablespoon lemon juice to prevent browning; season with a small pinch of salt and let sit 5 minutes to lightly soften.
Add the celeriac and apple to the dressing along with the dill and chives. Toss to coat thoroughly, then taste and adjust seasoning with more salt, pepper, or lemon as needed.
Chill for 15–30 minutes to marry flavors. To serve, mound onto small plates and finish with the chopped hazelnuts and a few extra dill fronds or chives.