Remoulade
Preparation time
Cooking time
Total time
An unusual salad with a creamy yet fresh taste that can accompany fish, chicken, meat or enjoyed on its own by vegan friends.
Marissa: www.marissa.co
Recipe type: Salads
Cuisine: French
Servings: 8
Ingredients
- 1 celeriac, peeled
- 2 small courgettes, topped and tailed
- 1 carrot, peeled
- 6 tablespoons mayonnaise or vegan mayonnaise
- 5 tablespoons fresh lemon juice
- 1 level teaspoon Dijon mustard
- salt and pepper to taste
Method
- Slice all the vegetables in a food processor.
- Mix the dressing in a large bowl that can hold all the vegetables
- Add handfuls of vegetables and stir them into the dressing until all the vegetables are well coated into the dressing.
- Serve immediately or the salad can be kept in the fridge for a day.
Tips
Vegan:
This can easily be adapted for vegans using vegan mayonnaise and mustard.
Be sure to check your Dijon mustard, don't use the one with honey nor the one with white wine listed in the ingredients. This is due to the filtration process of the wine using animal products.
This can easily be adapted for vegans using vegan mayonnaise and mustard.
Be sure to check your Dijon mustard, don't use the one with honey nor the one with white wine listed in the ingredients. This is due to the filtration process of the wine using animal products.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/quick-courgette-carrot-and-celeriac-remoulade/