- 2 large egg yolks, at room temperature
- 1 tablespoon water
- 1 1/2 teaspoons Dijon mustard
- Salt and freshly ground white pepper
- 3/4 cup vegetable oil
- 6 tablespoons fresh lemon juice
- 1 large hard-cooked egg, finely chopped
- 1 tablespoon finely chopped cornichons or sour gherkins
- 1 tablespoon finely chopped capers
- 1 tablespoon finely chopped parsley
- 1 1/2 teaspoons chopped tarragon
- 1 small garlic clove, minced
- 1/2 cup walnuts
- 1 1/2 pounds celery root, peeled
- 3 firm Bosc pears, peeled
- 1/2 cup celery leaves from the heart
- In a heavy glass or ceramic bowl, whisk the egg yolks with the water, mustard and a pinch each of salt and pepper. Whisk in the oil in small drops until the sauce starts to thicken, then whisk in the remaining oil in a thin, steady stream; when all of the oil has been added, the sauce should be thick. Whisk in 1 tablespoon of the lemon juice. Fold in the egg, cornichons, capers, parsley, tarragon and garlic. Season with salt and pepper and refrigerate.
- Preheat the oven to 400°. In a cake pan, toast the walnuts for about 4 minutes, or until fragrant and deep brown.
- Bring a medium saucepan of salted water to a boil. Shred the celery root on the largest holes of a box grater and toss immediately with 1 tablespoon of the lemon juice. Add 3 tablespoons of the lemon juice to the saucepan, then add the celery root and blanch until crisp-tender, about 2 minutes. Drain the celery root and plunge it into a bowl of ice water to stop the cooking. Drain again and pat thoroughly dry.
- Grate the pears into a bowl and toss with the remaining 1 tablespoon of lemon juice. Add the celery root, remoulade sauce and walnuts and toss well. Season with salt and pepper. Garnish with the celery leaves and serve.
The recipe can be prepared through Step 3 up to 1 day ahead.