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Rachael ray celery salad recipe

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Rachael ray celery salad recipe

For that Lemon Mayo:
2 large organic egg yolks
Zest of just one lemon plus two tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 cup grapeseed oil
Salt

1 can sustainable tuna, drained
2 small ribs celery from heart with leafy tops, finely chopped
1 large shallot, finely chopped
3 tablespoons tarragon, chopped
Juice of just one lemon

1/3 cup Lemon Mayo (store any unused mayo within the fridge)
Pepper, to taste
Toasted baguette and bibb lettuce, shaved radishes and chopped cornichons, for everyone

For that mayo, place egg yolks inside a mixing bowl using the lemon zest and juice, and Dijon mustard. While whisking, gradually stream within the grapeseed oil until emulsified.

In another bowl, flake tuna and mix with celery, shallots, fresh lemon juice, 1/3 cup from the lemon mayo and pepper. (Store remaining lemon mayo within the fridge or use for Chicken or Fish with Lemon-Parm Crust.)

Fill baguette with lettuce and tuna salad, radishes and cornichons.

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