Recette de Christine.
This is the perfect addition as a side dish for ribs. I had my first mustard slaw at the landmark restaurants Rendezvous and Corky’s while visiting Memphis during “Memphis in May” in my road warrior days at Salomon. Good ribs, slaw and mac & cheese always stuck with me as the best comfort food. Pair this with a good cider. Delish.
Ingredients:
- 1/2 pound Gruyère cheese
- 1 celery root, medium
- 3 Granny Smith apples
- 2 lemons
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- 2 teaspoons horseradish
- salt, to taste
Preparation:
Cut cheese into matchsticks and put in a large bowl. Peel celery root and apples and cut into matchsticks. As you chop the celery root and apples, incorporate lemon juice to prevent from browning. Combine celery root, apples, and lemon juice to cheese, tossing gently. Add horseradish, honey, mustard and salt to taste before serving.