Celery remoulade Les Halles
Dear Chef Bourdain;
Here’s a classic French side, basically a pretentious version of coleslaw. I brought it to a family dinner one night, and it went qutie well with the barbecued chicken and carne asada – just like coleslaw might have.
I tired using a mandoline slicer as you suggested, and it made a hideous mess, and as always, left me in mortal fucking fear of slicing my fingers or a good portion thereof, right off. So I just julienned it by hand. This resulted in uneven, malformed slices as you can see above. Still, when dressed with the vinegar, mayo, white wine, salt, pepper and mustard, it tastes quite nice, doesn’t it?
I had covered the celeriac slices with lemon juice to keep them from oxidizing. Isn’t it odd to call it that? It’s like vegetables rust or something. Anyway, that was a lot of lemon juice, and maybe a little too much, in fact.
But the dinner guests who had been to France were nostalgic about it, and it was a nice, refreshing, and unassuming side that wasn’t too hard to throw together. I call that nearer a hit than a miss.
But seriously, I need better knife skills.