Seasonal eating in the North Country in spring often involves a collaboration between the root cellar and the first wild greens. So it was with this version of celery root remoulade spiked with pungent chopped ramps.
Nothing fancy, a simple roster of ingredients. While my standard celeri remoulade uses sour cream, the buttermilk employed in this version brings a tangy lightness--and combined with the onion-garlic-chive flavors of the ramps, it creates a sort of ranch dressing feel, but subtle, even elegant.
Celery root requires a lot of cleaning up to be presentable.
Using the medium-fine side of a Microplane box grater produces delicate celery root snow--neige de celeri, bien sur!
Chop the ramps fine, including a little bit of the green.
Mix it all up. A squeeze of lemon juice perks it up and brings all the flavors together. It's good when made at least a few hours ahead, so the flavors blend.
Celeri buttermilk rampouladeserves 2 to 3
4 ounces trimmed celery root
2 good pinches salt
6 tablespoons buttermilk
1 tablespoon mayonnaise
A squeeze of lemon juice
3 ramps, white, red and a bit of the green, finely chopped
Grate the celery root fairly small--the medium-fine side of a Microplane box grater is ideal. Add all the other ingredients and mix well. Taste for salt. Allow to sit in the fridge for a few hours before serving; it can be made a day ahead, too.
This salad is our standby with steak tartare, of late. It also accompanies smoked fish nicely, and would go well with anything off the grill.