SERVES 6 PREP AND COOK TIME 20 MINUTES
1 medium (700g) celeriac, trimmed, peeled 2 tablespoons Dijon mustard ¼ cup (60ml) extra virgin olive oil ¼ cup (60ml) grape seed oil 1 tablespoon lemon juice 2 tablespoons finely chopped fresh curly parsley 1 teaspoon finely chopped fresh tarragon sliced rye bread, olives, radishes, cornichons and salami, to serve 1 Bring a large saucepan of salted water to the boil. 2 Cut celeriac into thin matchsticks, using a V-slicer, mandolin or sharp knife. Drop the celeriac into boiling water; cook for 2 minutes. Drain immediately. Rinse the drained celeriac under cold water to prevent it cooking any further; drain well. 3 Whisk the mustard in a medium bowl; gradually whisk in the olive oil and the grape seed oil, in a thin stream, whisking constantly. Whisk in the juice; season to taste. 4 Add drained celeriac, parsley and tarragon to the dressing in the bowl; stir until combined. Season to taste. 5 Serve the remoulade with bread, olives, radishes, cornichons and salami, if desired. Not suitable to freeze or microwave.