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Celery Root and Green Apple Remoulade with Bay Shrimp
Tart green apple perfectly complements the mellow flavor of celery root for our classic céleri rémoulade. Combined with small, pink wild bay shrimp produces a sweet, simple salad with incredible flavor.
Celery root, trimmed and cut into thin matchsticks
Green Apples, cut into thin matchsticks
Herbie's Fennel Seed
In a small skillet over medium heat, toast the fennel seeds until golden and fragrant. In a spice or coffee grinder grind the fennel seed.
Whisk together the creme fraiche, toasted fennel seed, mustard, honey, and lemon juice.
Just before serving toss the celery root and apple with the dressing and top with the bay shrimp and garnish with chives.
Grossetano pure buffalo milk cheese is for an adventuresome palate. There’s an intriguing wildness to it that one can’t quite define. It is salty but not too salty, concentrated but not strong, with a tangy finish and a pleasant aftertaste.
Il Crudo is a Tuscan pecorino made following an ancient recipe. The milk comes exclusively from the producer’s freely grazing animals and is used raw at a temperature that never exceeds 40°C, so as to fully preserve the aromas and flavors of the pasture.