“Big French” Andouille

“Big French” Andouille

Celery root remoulade, haricots verts slaw, dijon mustard and crispy fried leeks – not your average “hot dog”

Recipe by Hawk Krall

Celery Root Remoulade Ingredients

  • 1.5 cups Mayonnaise (homemade is better)
  • 1.5 cups Grated celeriac
  • 1 tsp Dijon mustard
  • 1 Lemon
  • Small bunch Fresh chopped parsley
  • Salt & pepper, to taste

Haricots Verts Slaw Ingredients

  • 2 cups French green beans
  • 4 or 5 Radishes
  • Olive oil (splash)
  • Lemon (squeeze)
  • White wine vinegar (dash)
  • Herbs – dill, parsley, chives, chervil (handful)

Crispy Leek and Shallot Ingredients

  • 3 Leeks
  • 5 or 6 Shallots
  • 1 cup Corn starch
  • 1 cup Flour
  • Salt & pepper, to taste
  • Oil for frying
  • Table salt
  • Grate or julienne the celery root with a grater or mandoline. Combine with an equal amount of mayonnaise, 1 tsp of dijon, and a squeeze of lemon juice. Finish with fresh chopped parsley.
  • Blanch the haricots verts in boiling water for about 4 minutes, until tender but still slightly crisp. Transfer to ice water to cool. Slice each bean in 2 or 3 pieces at an angle, and cut the radish into thin strips. Combine beans and radish with a dash of olive oil, fresh lemon juice, and a splash of white wine vinegar. Season with salt and pepper, and finish with chopped fresh herbs - parsley, chives, dill, chervil, or whatever you have on hand.
  • Heat Oil to 350 degrees in saucepan or iron skillet. Remove green part of the leeks. Slice lengthwise into super thin strips. Slice shallots into thin rings. Soak both in milk for a few minutes. Combine equal parts corn starch and flour, seasoned with salt & pepper. Transfer leeks and shallots to flour mixture - a little bit at a time - and coat evenly. Shake off excess flour and set aside.  
  • Carefully drop leeks and shallots into the oil, in small batches, stirring with a metal slotted spoon or "spider" strainer. Remove when golden brown onto paper towels and immediately salt lightly with fine table salt.
  • Cook dogs in a pan or iron skillet, on medium low heat in real butter. Baste dogs in butter as they cook, adding more butter if needed. Cook for 8-10 minutes or until cooked through and nicely browned.
  • Cut baguette at an angle into 4 triangular buns, about the length of the dog or smaller. Slice buns, spread a generous amount of celery root remoulade in the bottom. Add dogs, spooning more butter over the top. Spread dijon between dog and bread, top with a heap of haricots verts slaw and a fistful of fried leeks & shallots.