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crab salad

Apple & Celery Root Roulade with Fresh Crab on Fresh Greens with homemade Tomato Vinaigrette Celeriac remoulade is the French answer to coleslaw. Shredded ribbons of celeriac are tossed in a sauce of mayonnaise, lemon, and mustard. I found this lovely espelette pepper mustard. Espellete is from the basque region of spain, and it adds a spicy heat to the recipe that really works. I mix in flecks of sweet-tart green shreds of Granny Smith apples for sweetness, crowned with nubs of jumbo lump crabmeat. I'll serve it over fresh greens from the farmers's market dressed in a tomato vinaigrette. _________________________________ Apple & Celery Root Roulade (recipe adapted from Ingredients: Juice of 1 lemon 2 teaspoons Dijon mustard (or your favorite spicy mustard) 1 teaspoon whole grain mustard 1 tablespoon chervil, chopped (fresh parsley will work very nicely here as well) 4 cups grated celeriac (about 1/2 large celeriac; a food processor works wonders here) 1 Granny Smith apple, grated 8 ounces jumbo lump crab meat In a bowl, whisk together the lemon juice, mustards, and chervil with salt and pepper. Toss the celeriac and apple with the remoulade sauce as soon as they are grated to prevent browning. I like to ring-mold the remoulade, and top it with the simple crab meat, and serve with lemon wedges. You could also toss everything together, and serve with crusty bread, or even lettuce cups. Tomato Vinaigrette (recipe from my Mom's recipe cards, source unknown) Ingredients: 8 ounces very ripe tomatoes 1/4 cup sherry vinegar 1 tablespoon honey 1/2 teaspoon kosher salt, plus more as needed 1/2 teaspoon Dijon mustard 1 clove garlic, grated 1/4 cup olive oil Halve the tomatoes. Squeeze the halves into a fine-mesh strainer set over a bowl. You should get about 1/2 cup of tomato juice and pulp. Add the vinegar, honey, 1/2 teaspoon salt, mustard, and garlic to the bowl and whisk to combine. While whisking, slowly pour in the oil. Continue to whisk until emulsified. Taste and season with more salt as needed.