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At Portland, Oregon's Little Bird, Gabriel Rucker (an F&W Best New Chef 2007) tweaks French dishes like céleri remoulade, the mayo-dressed celery-root salad. More French Recipes

Gabriel Rucker
October 2011

Gallery

© Kate Mathis

Recipe Summary

total:
45 mins
Yield:
4 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk the mayonnaise, scallion, Tabasco, mustard, wine, lemon juice and celery seeds.

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  • Using a mandoline, slice the celery root and carrots paper-thin. Finely julienne the celery root and carrot slices. Add the celery root, carrots, onion, celery and crab to the dressing and toss. Season with salt and pepper. Cover and refrigerate for at least 2 hours; serve.

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