Vero's Apéro Nibble: Grated Celery Root in white wine dressing topped with Fresh Crab
A simple, flavorful, refreshing bite made with a classic French root vegetable to welcome your guests during an aperitif. Watch episode #7 (Season 4 of The Simply Luxurious Kitchen for assembly)
Ingredients
- 1 small celery root (aka celeriac) peeled and grated finely
- 2 Tbsp mayonnaise
- 2 Tbsp Dijon mustard
- 3-4 Tbsp white wine a wine you enjoy drinking
- fleur de sel and freshly ground pepper to taste
- 1/4-1/2 lb fresh crab meat
Instructions
- Make the white wine dressing, using your tastebuds to guide you. In a small bowl begin by combining 2 Tbsp of mayo and Dijon with 3 Tbsp of wine along with salt and pepper. Whisk until combined. Taste. If you can "taste" mayo, stop adding any more and add a smidge more of Dijon and one more Tbsp of white wine. Whisk. Taste. You should taste a desirable combination that sings and not one ingredient is apparent as they are all working together deliciously.
- Set the dressing aside and grate the celery root (don't forget to peel it first). The celery root will begin to oxidize and turn black/brown once it is peeled so do this just as guests arrive.
- Gradually add a couple of Tbsp of the dressing to the grated celery root, toss and combine. Add more to make sure all is dressed, but not too heavily.
- Place a bit in white ceramic tasting spoons (the size is up to you, or a very small plate). On top of the celery root mix, place a small bite of fresh crab meat. Serve with a small spoon. Enjoy.