Ingredients

SHERRY VINEGAR REMOULADE

4 egg yolks

2 pieces chipotle peppers in adobo, minced

1 tablespoon smooth Dijon mustard

1 teaspoon minced garlic

3 tablespoons ketchup

3 tablespoons sherry vinegar

1 cup canola oil

Salt and pepper to taste

CELERIAC SALAD

1 to 1 1/2 piece of celery root vegetable peeled, fine julienne with a Chinese mandolin. [store shredded celeriac in cold water until ready to use]

1/4 cup sliced thin red onion

2 tablespoons finely chopped fresh chives

Pinch of ground black pepper

Preparation

SHERRY VINEGAR REMOULADE INSTRUCTIONS:

  • In a food processor add the 4 egg yolks and turn on. Mix yolks for 1-2 minutes until they become whipped.
  • Add 1 tablespoon of Dijon mustard.
  • Slowly pour in the oil at a steady stream-a mayonnaise will begin to form.
  • Add the sherry vinegar at this point, again a slow steady stream.
  • Add the garlic, ketchup and the chipotle peppers.
  • Season with salt and pepper.
  • This will last in refrigerator for 1 week.

CELERIAC SALAD INSTRUCTIONS:

  • In a bowl add 4-5 tablespoons of remoulade and well-drained celeriac.
  • Add salt and pepper to your liking.
  • Serve with fresh grilled spicy shrimp or serve as a first course salad.