Lunch · French · 15 min
Venison and Celeriac Remoulade Salad with Champagne-Vinegar Dressing
- Calories
- 660
- Protein
- 48g
- Carbs
- 59g
- Fat
- 22g
Ingredients
- 166.8 g Deer (venison), sitka, raw
- 46.4 g Bulgur, dry, raw
- 142.7 g Celeriac, raw
- 11.8 g Pecans
- 10.7 ml California Champagne Vinegar
- 57.1 g Onions, white
- 22.3 g Seeds, chia seeds, dried
Method
- 01Rinse bulgur and place in a bowl with twice the volume of boiling water; cover and let stand for 20 minutes until tender and fluffy.
- 02Julienne the celeriac into matchsticks and toss with the champagne vinegar, salt, and half the finely minced onion to create a bright, acidic remoulade. Let sit for 10 minutes to soften.
- 03Season the venison with salt and pepper. Heat a heavy skillet over high heat; sear the venison quickly for 2-3 minutes per side until medium-rare. Let it rest for 5 minutes before slicing into thin strips.
- 04Toast the pecans in a dry pan until fragrant, then crush lightly.
- 05Assemble the bowl by layering the fluffy bulgur at the base. Top with the celeriac remoulade, sliced venison, and a sprinkle of toasted pecans and chia seeds for a nutty, satisfying crunch.
- 06Finish with a final splash of champagne vinegar and a pinch of fleur de sel.
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