This is a take on the traditional French remoulade with a modern update – how could we resist! We shredded in golden beets and apple along with the celeriac and used thick greek yogurt in place of the traditional mayonnaise. Finished with zingy pickled watermelon radishes for a bright pop of pink.
Feel free to halve this recipe, if desired. The remoulade is best eaten day of, as it will begin to oxidize in the fridge.
½ large celeriac, or 1 small
½ large golden beet, or 1 small
¼ cup pickled watermelon radish
½ cup thick yogurt
1 tablespoon mustard
1 teaspoon kosher or sea salt
Juice of 1 lemon
1 teaspoon apple cider vinegar, to taste
½ teaspoon poppy seeds
Quick Pickled Watermelon Radishes
1 large watermelon radish, peeled and thinly sliced
Apple cider vinegar
First pickle your watermelon radishes, ideally a day in advance. If large, cut into half moons, then very thinly slice using a mandoline. Stuff into a jar with a large pinch of salt and a few cracks of pepper. Fill two-thirds with apple cider vinegar and the rest with boiling water to cover.
For the remoulade, first prep the dressing by whisking all ingredients together. Adjust by adding more mustard, salt, or vinegar to taste. Set aside.
Shred vegetables using the large side of a box grater or the shredding attachment in the food processor. This makes easy work! Quickly toss the shredded vegetables with dressing before they turn brown.
Thinly slice ¼ cup of watermelon radish pickles and toss. Enjoy!