At a recent Kiddush after a Bat Mitzvah service in France, the wine was French, unlike the sweet wine usually served at American synagogues. The food was elegantly prepared, as only the French can do it: spread out on a large table were thin slices of smoked salmon on toast, eggplant rolled and filled with goat cheese, a North African sautéed-pepper salad, squash soup served in tiny cups, and celery-root rémoulade. If you have never eaten celery-root salad, then start now! And if you’ve never made mayonnaise before, it’s an exhilarating and rewarding experience that I highly recommend. Any leftover mayonnaise can be kept in a jar in the refrigerator for a few days.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Cut the celery root, carrots, and the optional apple into julienne matchsticks. The best way to do this is to use a julienne disk on a food processor. Work quickly, so the celeriac doesn’t change color. Toss the sticks in a large bowl with 1 tablespoon salt and 3 tablespoons lemon juice. Add enough cold water to the bowl just to cover the mixture, and let it steep for 30 minutes. Drain, and discard the water.
Step 2
Using a food processor fitted with a steel blade, pulse together the egg, the remaining 1 teaspoon lemon juice, and the mustard. With the motor running, slowly stream in the oils. When you finish pouring in the oil, you should have a thick, yellowish mayonnaise. Season with salt and freshly ground pepper to taste.
Step 3
Put the celery root, carrots, and apple together with 2 heaping tablespoons of your prepared mayonnaise into a large bowl, and fold together. Cover, and refrigerate until ready to serve. This tends to taste best when it sits for a day or two in the refrigerator.
