Celeriac remoulade with tahini & golden raisins

Celeriac remoulade with tahini & golden raisins

By
From
New Feast
Serves
4
Photographer
Alan Benson

We like to make this winter salad as an interesting variation on the French bistro classic. Although celeriac is not especially Middle Eastern, we love its nutty celery-sweetness and think it works really well with earthy tahini. If you don’t have any golden raisins in the pantry, then use a grated apple instead, as you do need something with a sour-sweet tang to balance it out. Don’t feel obliged to make your own mayo; a good-quality store-bought one will be fine too.

Ingredients

Quantity Ingredient
60ml apple juice
60g golden raisins
1/2 medium celeriac
2 large gherkins, finely chopped
1 cup shredded flat-leaf parsley leaves

Tahini mayonnaise

Quantity Ingredient
1 large egg yolk
1 teaspoon dijon mustard
1 teaspoon white wine vinegar
250ml olive oil
1-1 1/2 lemons, juiced
2 tablespoons tahini, well stirred
salt, to taste
freshly ground white pepper, to taste

Method

  1. Boil the apple juice, then pour onto the raisins and leave for 5 minutes. (Alternatively, combine them in a small bowl and microwave on high for a minute.) Set aside.
  2. Peel the celeriac and shred it finely. The least onerous way to do this is using a food processor with a fine-shred attachment or a mandoline – but at a pinch you can julienne it finely by hand.
  3. Drain the raisins, reserving the juice. Add them to the celeriac, together with the chopped gherkins and shredded parsley.
  4. To make the mayonnaise, whisk the egg yolk with the mustard and vinegar until pale and creamy. Gradually whisk in the olive oil, a few drops at a time, ensuring it is completely incorporated before adding more. When you’ve added about half the oil you should have a thick glossy paste. Loosen with a large splash of lemon juice, then add the rest of the oil in a slow trickle, whisking all the while. Season, to taste, with salt and pepper.
  5. Measure out 100 ml of the mayonnaise (store the leftovers in the fridge and use as you would any mayonnaise) and mix it with the tahini, and reserved apple juice. Add more lemon juice until you like the balance of nutty-tartness. Dollop onto the celeriac and toss everything together well. Season to taste with more salt and pepper.
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