Ranch Remoulade
A French picnic classic repurposed to accompany barbecue, roast meat and vegetables, and of course, a picnic out.
Ingredients
¼ cup mayo
3 Tbsp yogurt or sour cream
3 Tbsp red wine or apple cider vinegar
2 Tbsp Ranch Spice Blend
1 tsp Dijon mustard
Salt to taste
1 small celery root (about 500 g), peeled and shredded
1 Tbsp fresh tarragon (opt.)
Method
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1
Mix mayo, sour cream, vinegar, mustard, Ranch and salt together in a bowl.
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2
Peel and grate the celery root and place in a large bowl.
-
3
Pour the dressing mix over the grated celery root and mix until uniform. Garnish with tarragon or other herbs if desired.
