Celery Root Buttermilk Rampoulade

Seasonal eating in the North Country in spring often involves a collaboration between the root cellar and the first wild greens.  So it was with this version of celery root remoulade spiked with pungent chopped ramps.

Nothing fancy, a simple roster of ingredients.  While my standard celeri remoulade uses sour cream, the buttermilk employed in this version brings a tangy lightness--and combined with the onion-garlic-chive flavors of the ramps, it creates a sort of ranch dressing feel, but subtle, even elegant.

Celery root requires a lot of cleaning up to be presentable.

Using the medium-fine side of a Microplane box grater produces delicate celery root snow--neige de celeri, bien sur!

Chop the ramps fine, including a little bit of the green.

Mix it all up.  A squeeze of lemon juice perks it up and brings all the flavors together.  It's good when made at least a few hours ahead, so the flavors blend.

Celeri buttermilk rampoulade

serves 2 to 3 

4 ounces trimmed celery root

2 good pinches salt

6 tablespoons buttermilk

1 tablespoon mayonnaise

A squeeze of lemon juice

3 ramps, white, red and a bit of the green, finely chopped

Grate the celery root fairly small--the medium-fine side of a Microplane box grater is ideal.  Add all the other ingredients and mix well.  Taste for salt.  Allow to sit in the fridge for a few hours before serving; it can be made a day ahead, too.

This salad is our standby with steak tartare, of late.  It also accompanies smoked fish nicely, and would go well with anything off the grill.