Celeriac Remoulade

Celeriac may look like an intimidating and just plain ugly root but once you get over the intimidation of buying one you will quickly come to see its easier to cut than a mango or avocado!

This is a perfect side to anything that is savory like a fish or even pork because of the apple!

Celeriac Remoulade, serves 2:
1 small celeriac bulb (same in size as apple or smaller if possible. Use half the bulb if you can only find a large one)
1-2 Large Fuji apples
1 egg yolk
1/3 cup olive oil
1 teaspoon white wine vinegar
1 tablespoon FRENCH Dijon mustard with the little grains
1 pinch Salt and pepper
Lemon juice, to taste
1 teaspoons crushed fennel seed

Directions:
- Chop the skin off the celeriac bulb and jullian into thin pieces.
- Repeat with the apple, make sure to skin it!
* Be sure there is just a bit more apple than celeriac
- Mix in a bowl then squeeze half a lemon into it. This will keep it from browning!
- In a separate bowl whisk the yolk then slowly add in the olive oil as you whisk, then the vinegar. Be sure to whisk while you add!
- Add remaining ingredients then toss into celeriac mixture.

Can be made the day before, but don't forget the lemon!