Julienne Beef Salad Remoulade Recipes

CLASSIC FRENCH REMOULADE

Steps:

• Place the mayonnaise in a bowl along with the remaining ingredients. Stir until the ingredients are fully combined. Cover and chill for at least a few hours before using. For the best flavor, let the sauce chill in the fridge for 24 hours before using to allow time for the flavors to fully meld. Store in the fridge in an airtight container. Will keep up to 2 weeks.Makes a little over 1 cup.

CELERIAC REMOULADE

Steps:

• Remove the skin from the celeriac, halve the bulb, and slice into very thin julienne slices. Julienne the apple, and toss both in a bowl. In a smaller bowl, whisk the yolk with the vinegar and mustard. Add the grapeseed oil, drop by drop to make a thick mayonnaise. Season with salt, pepper, and lemon juice, to taste. Stir in the fennel seed, and toss with the celeriac to coat. Cover and refrigerate until serving. Cook's Note: Several hours is fine: some would even argue it's de rigueur.

JULIENNE SALAD'

Steps:

• Cut up the lettuce as you like and put the lettuce in a bowl.
• Cut the onion into rings and put in bowl.
• cut the tomatoes as you like best and put in bowl.
• Boil the eggs, peel and cut into long thin strips put on top of veggies.
• Cut the meat and cheese into long thin strips and put on top of the veggies.
• Mix dressing ingredients to your liking and if you want, make more!

JULIENNE BEEF SALAD REMOULADE

Steps:

• Toss vegetables and steak in large bowl. Blend steak sauce, mayo and herbs; pour over vegetable mixture, tossing to coat well. Refrigerate until serving time.
• To serve, arrange lettuce leaves on serving platter; top with vegetable mixture.