Chicken and Celariac Remoulade


This is a classic French salad that ‘us’ chefs have done a ton of different ways but the basic principal is celariac bound with yougurt or mayonnaise and and quite often with the addition of something else, one of my favourites being apple.

In this recipe we used left over cooked chicken breast which goes beautifully with the ceariac, making the salad more of a main event. I like to use half mayonnaise and half yogurt to give a nice balance between fresh and fatty but you can use either one or even cream fraiche or sour cream are good too. The charred tomatoes and herbs sort out the colour and make it a complete salad for eating by its self or as part of a group of salads.

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