A Rémoulade of Celery Root and Smoked Bacon

Name: A Rémoulade of Celery Root and Smoked Bacon
Yield: enough for 2 as a light main course
Ingredients: crème fraîche – 1 cup (250ml); the juice of half a lemon; whole-grain mustard – 2 tablespoons; parsley leaves – a large handful; celery root – about 1 pound (500g); smoked bacon – 8 slices; radish sprouts or mung bean sprouts – 1 3/4 ounces (50g)

December 14, 2011

As much as I appreciate the traditional rendition of the sort of celery root rémoulade you might get in a Parisian brasserie, I also like to shake it up a bit. Including the ham, or even bacon, in the salad rather than serving it alongside gives the meat a while to get to know the other ingredients, becoming more than just an accompaniment. An alternative to bacon would be shreds of smoked venison or prosciutto, or maybe smoked mackerel. Radish sprouts are stunningly colored sprouted seeds with a spicy heat. Enterprising natural food shops and supermarkets have them, or you can sprout your own in a salad sprouter. If they evade you, you could use any sprouted seed here.

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