Monday, October 19, 2009

Radish (or Celery Root) Remoulade, a French treat

Radish Remoulade

2 cups thinly sliced red radishes (easiest in food processor with 2-millimeter slicer disc)
1 teaspoon salt
2 tablespoons diced onion
2 tablespoons minced parsley
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish

Mix sliced radishes with salt. Let sit ten minutes, mixing occasionally. Drain. Soak with fresh water 1 minute and drain. Repeat soaking and draining once more.

Mix in remaining ingredients. Let sit ten minutes. Taste, and add salt, if needed.

Refrigerate until served.

Céleri Rémoulade

Replace radish with a 3 to 4-inch celery root, peeled and coarsely grated. Proceed otherwise as for radish recipe, except salt it only 2 minutes rather than 10, and reduce minced parsley to 1 tablespoon.


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