Ingredients
Celery Root Remoulade
- 1 medium-sized celery root, grated or thinly sliced on a mandoline
- 2 tbsp mayonnaise (vegan mayonnaise or your favourite brand)
- 1 tbsp Dijon mustard
- 1/4 cup dried cranberries
- 2 tbsp pepitas (pumpkin seeds), plus more for scattering
- 1 tsp white wine vinegar
- Salt and pepper, to taste
For Serving
- 1 lb endive spears, separated into individual leaves
Instructions
- Prepare the Remoulade: In a mixing bowl, combine the grated celery root, mayonnaise, Dijon mustard, dried cranberries, pepitas, white wine vinegar, salt, and pepper. Stir thoroughly to coat all ingredients well, creating the remoulade mixture. Allow it to marinate for at least 30 minutes for the flavors to meld.
- Assemble the Endive Spears: Separate the endive into individual leaves. Using a teaspoon, ladle a small amount of the celery root remoulade inside each leaf, ensuring each bite has a balanced portion of the creamy mixture.
- Serve and Garnish: Arrange the filled endive leaves on a large serving platter. Sprinkle additional pepitas and dried cranberries over the top for extra texture and flavor. Optionally, serve the endive leaves and remoulade separately for a casual, interactive presentation.
- Storage: Store any leftover celery root remoulade in the refrigerator, where it will keep fresh for up to one week. The endive spears can also be refrigerated separately and will last even longer.
Notes
- For a vegan version, ensure the mayonnaise used is plant-based.
- Use a mandoline to achieve thin, uniform slices of celery root for better texture.
- The remoulade can be prepared in advance to save time on the day of serving.
- Adjust the seasoning with salt and pepper to taste before assembling.
- If pepitas are unavailable, toasted sunflower seeds can be a suitable substitute.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: French-inspired
- Diet: Vegetarian
