Celeriac Remoulade With Wild Garlic And Dandelion Greens

Every single menu I look at recently seems to include this dish in one form or another, so I wanted to see what all the hype was about and see if I could combine some wild edibles into it. It turns out this is like a delicious, onion free coleslaw and I am a huge fan. 

Great additive to salads and sandwiches and here is a super short cut if you're a lazy cook like me.

Ingredients:

7 tablespoons mayonnaise

3 tablespoons dijon mustard

Juice of 1 lemon

1 whole celeriac

Salt

Black pepper

1/4 fresh fennel bulb 

1 teaspoon caraway seeds

Handful dandelion greens/sow thistles

handful wild garlic leaves 

1. Combine the mayonnaise, mustard, lemon juice, pepper and caraway seeds and mix into a sauce 
2. Grate the celeriac coarsely, salt generously and leave to draw the moisture out 
3. Put the celeriac into a clean tea towel and squeeze the moisture out
4. Finely chop the fennel, either into strips or smaller, chop the dandelion greens and wild garlic
5. Mix all components together