Hours: Tues - Friday: 10am-6pm
Saturday: 9am-4pm,
Sunday: 10am-4pm


photo 2

6-8 ounces Celeriac, about 1 medium

1 medium Carrot, peeled & trimmed

4 or 5 Cornichon

2 teaspoons whole grain Mustard

½ teaspoon Paprika

1 Tablespoon Lime Juice

1 teaspoon Sherry Vinegar

¼ Cup Mayonnaise

¼ Sour Cream

½ teaspoon Salt

Freshly ground Black Pepper

Use a sharp utility knife to remove the outer skin and roots of celeriac, cut into thin slices, then cut again across to create thin strips about 1 inch lengths. Cut the carrot into similar strips, combine with celeriac and toss with lime juice so that the celeriac does not darken. In a small bowl combine vinegar, mustard, paprika, mayonnaise & sour cream and season with salt & pepper. Cut cornichons into thin rounds and add to dressing along with vegetables and mix well. Allow to marinate for 30 minutes in a refrigerator before serving alongside cooked & chilled shrimp and sliced lettuce.

Leave a Reply

Your email address will not be published. Required fields are marked *

Protected by WP Anti Spam