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Endive spears with celery root remoulade, cranberries and pepitas
Studded with dried cranberries and pepitas, and covered in a beautiful, tangy mayonnaise-mustard sauce, these endive spears with celery root remoulade are a true winner. They make a great appetizer for a cocktail party, which are often sorely lacking in gluten-free and paleo options. They would not be remiss at any large dinner, as a starter alongside some good cheese and stuffed mushrooms. And if you are short on time, you can mix your endive spears into the celery root remoulade and serve the whole thing as a fancy salad.
Servings 4 portions
Calories 189kcal
Ingredients
- 1 medium-sized celery root grated or cut thinly on a mandoline
- 2 tablespoon mayonnaise vegan mayonnaise, or your favourite brand
- 1 tablespoon Dijon mustard
- ¼ cup dried cranberries
- 2 tbsps pepitas pumpkin seeds + more for scattering later
- 1 teaspoon white wine vinegar
- Salt + pepper
- 1 lb endive spears
Instructions
- Mix all the ingredients but the endive spears together. Let celery root remoulade marinade for at least 30 minutes. Separate endive spears into separate leaves, and ladle a teaspoon of the celery root remoulade inside each leaf.
- Arrange leaves on a large platter, scatter more pepitas and dried cranberries on top, and serve. For a more casual affair, you can even serve the endive leaves and remoulade together and let people do their own scooping.
- Separated, the celery root remoulade will keep in the fridge for a week, and the endive spears even longer.
Nutrition
Calories: 189kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 251mg | Potassium: 778mg | Fiber: 7g | Sugar: 8g | Vitamin A: 41IU | Vitamin C: 16mg | Calcium: 97mg | Iron: 2mg