Dinner:  November 1, 2007

We usually have wine with dinner, and when I’m planning out the pairings, the food usually comes first. But as I was putting together a grocery order last week and browsing the bottles available through Best Cellars, I was surprised to see a white wine listed among their “Big” selections. The bottle in question was a 2004 Oriel “Dylan” Russian River Valley Chardonnay, and while I’m not usually a fan of big Chardonnays, and the bottle was a bit more spendy than we usually go for weeknight dinners, the description of the wine had me intrigued. I added it to our cart and began thinking about building a meal around it.

I like pairing scallops with Chardonnay, so I decided on that as my protein – simply seared, with a little vermouth-enriched brown butter. The side was a bit more challenging; since scallops are so mild, I tend to match them with something more aggressively flavored or seasoned, but I didn’t want to make anything overpowering. As luck or serendipity would have it, I happened upon a few recipes for celery root remoulade over the weekend, and decided to go with a variation on that theme. I added fennel and apple to the mix, and ended up with a wonderful combination of crunchy, creamy, tart, sweet and tangy – a great foil for both the scallops and our delicious bottle of wine.

Celeriac, Fennel and Apple Remoulade

1 teaspoon kosher salt
Juice of one lemon
1 teaspoon extra-hot Dijon mustard
2 tablespoons mayonnaise
4 oz. crème fraiche
2 tablespoons chopped fresh tarragon
1 not-too-tart green apple
1 small bulb fennel
1 small celery root (celeriac)

Place kosher salt in a bowl, add lemon juice and whisk until salt is dissolved. Add mustard, mayo, crème fraiche and tarragon, and whisk again until well combined.

Core the apple, slice into matchsticks and add to dressing. Core the fennel bulb and slice as thinly as possible. Peel celery root and slice into matchsticks. Blanch the fennel and celery root briefly in unsalted water. Remove the vegetables using a spider or slotted spoon and shock them in an ice bath. Drain them well, pat dry, and add to the dressing. Toss until the mixture is well-combined, cover, and chill before serving.

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