I have decided my new favorite coleslaw (or as it should be called Remoulade) is from Sunset magazine.
It calls for the creme Fraiche and celery root, such a perfect combo. OK, in truth the next day the onions were a bit strong so it wasn't as good. To make this you do have to get over the crazy look of celery root.
Yep, that is it, pretty ugly. But don't let that scare you, its mild taste lends perfect to this recipe.
- 1 pound celery root, peeled
- 1/3 cup mayonnaise
- 1/4 cup crème fraîche
- 2 tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, thinly sliced
- About 2 tbsp. coarsely chopped chives
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon pepper, divided
- 2 boned, skinned chicken breast halves (about 10 oz. each)
- 2 tablespoons olive oil
- 4 slices sourdough bread, toasted
- 1. Coarsely shred celery root in a food processor fitted with the shredding attachment. Transfer to a medium bowl. Add mayonnaise, crème fraîche, vinegar, mustard, shallot, and 2 tbsp. chives and mix well. Season to taste with 1/2 tsp. salt and 1/4 tsp. pepper. Set aside while you cook the chicken.
- 2. Slice each chicken breast in half horizontally to make 4 thin chicken scaloppine. Season chicken with remaining 1/2 tsp. each salt and pepper.
- 3. Set a large (not nonstick) frying pan over medium-high heat; when hot, add oil. Cook chicken until browned, 2 1/2 to 3 minutes. Turn and cook until fully cooked through, 2 to 3 minutes.
- 4. Top toasts with chicken and spoon on celery root salad. Slice each toast in half and sprinkle salad with more chives if you like.
- Now go out buy that ugly vegetable!
- ~ Cassi