Here is a happy marriage between remoulade celery and avocado, for an original and delicious salad recipe.
Ingredients for 4 persons :
- ½ celery root ball
- 1 lemon
- 4 tbsp. chives
- 1 apple (granny smith)
- 100 g cranberries
- 4 tbsp. mayonnaise
- 1 tsp. heavy cream (30% fat)
- 1 avocado
- 4 tbsp. teaspoon hazelnut oil
- Salt, freshly ground pepper
Celery remoulade with avocado
> Peel and lemon the celeriac. Grate it.
> Wash and cut the chives into small pieces.
> Peel and cut the apple into julienne strips.
> Crush the cranberries.
> In a salad bowl, combine the celery, chives, apple, cranberries, mayonnaise and heavy cream. Season. Mix well.
> Peel the avocado and lemon it.
> Divide the contents of the salad bowl into individual cups, garnish with avocado shavings (made with a peeler). Drizzle with a dash of hazelnut oil.
The addition of a banana in this recipe can be interesting: this fruit will provide a soft and fragrant texture.
If you don't have cranberries, you can incorporate white grapes (chasselas) instead.
Learn more about the cranberry
The cranberry (or cranberry) refers to two species very similar to berry: vaccinium macrocarpon, cultivated only in North America, and vaccinium oxycoccos, smaller, also growing in Europe, especially in the Vosges.
Words from the kitchen
Crush : roughly crush.
Cut into fine julienne : Cut into regular slices 1 to 2 mm thick then layer and cut into filaments of a few centimeters = cut into thin sticks (eg julienned leek, julienned orange zest ...).
Calories per person: 267.
Hazelnut oil is high in fatty acids and lowers bad cholesterol.
Recipe: A. Beauvais, Photo: F. Hamel