Recipe of the Week from Marigold Lodge: Tartine of Pork with Celeriac Remoulade

Marigold Lodge chef David McClimans presents Tartine of Pork with Celeriac Remoulade. This tasty recipe serves four and won’t disappoint those who crave a big sandwich with a very sophisticated name.

Tartine of Pork with Celeriac Remoulade
1 baguette (about 2 ½ inches wide)
Extra virgin olive oil
Kosher salt
½ cup aioli
1 large bunch watercress, coarse stems removed
1 pound cold, cooked pork, thinly sliced
Freshly ground black pepper
1 tart apple, such as a Granny Smith, cored, quartered, and sliced into thin wedges
2 cups celeriac remoulade
1 tablespoon, plus 1 teaspoon minced chives
12 cornichons (dill gherkins)

Aioli
6 large garlic cloves
1/8 teaspoon kosher salt
1 large egg, room temperature
2 cups extra virgin olive oil

Mince the garlic cloves and salt together, then crush with the side of the knife to make a paste. Put the egg in a glass or ceramic bowl and whisk in the garlic paste, or use hand (immersion) blender. Slowly drizzle in the oil, whisking constantly or blending them in. If the aioli looks oily, mix in a few drops of warm water (aioli keeps refrigerated in a covered container for up to 1 week).

Celeriac Remoulade
1 cup mayonnaise
2 tablespoons minced cornichons
2 tablespoon minced drained nonpareil capers
2 ¼ teaspoons Dijon mustard
1 tablespoon cider vinegar
2 teaspoons minced Italian parsley
2 teaspoons minced tarragon
2 taespoons minced chervil
2 teaspoons minced chives
kosher salt and freshly ground black pepper
1 pound (1 large) celeriac
Fresh lemon juice

Add the mayonnaise into a small bowl. Squeeze excess moisture from the cornichons and capers and stir them into the mixture. Add the mustard, vinegar, and herbs. Season to taste with salt and pepper. Refrigerate for at least 1 hour, or up to 3 days, to allow the flavors of the remoulade to develop.

Cut off and discard the tops and bottoms of the celeriac. Remove the skin with a paring knife or a sharp, sturdy vegetable peeler. Using a mandoline or knife, cut the cleriac into 1/8-inch-thick julienne strips (you should have about 4 cups).

Put the celeriac in a bowl and toss with enough remoulade to coat the pieces; reserve any remaining dressing. Taste and season the salad as necessary. Cover and refrigerate for at least 2 hours, or up to 8 hours.

Just before serving, toss the celeriac with additional dressing, if desired, and adjust the seasonings a final time, adding a squeeze of lemon juice or vinegar if needed.

Tartine of Pork
Preheat the broiler. Lay the baguette on its side and cut it on a severe bias to get 4 slices approximately 10 inches long and a ½-inch thick. Drizzle each side lightly with olive oil and sprinkle with salt. Place under the broiler until golden brown on the first side, then turn to brown the other side.

Spread one side of each slice with 2 tablespoons of aioli. Cover the aioli with watercress. Cover the watercress with overlapping slices of pork. Sprinkle the pork with salt and pepper to taste. Arrange the apple slices in an overlapping layer over each sandwich. Top each sandwich with ½ cup celeriac remoulade and sprinkle with 1 teaspoon of the chives.

Serve with the cornichons.

Enjoy!

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