Ingredients

1 baguette (about 2 1/2 inches wide)
Extra virgin olive oil
Kosher salt
1/2 cup Aioli
1 large bunch watercress, coarse stems removed. (I wasn't able to find watercress, so I subbed baby spinach)
1 lb cold cooked pork, thinly sliced
Fresh ground black pepper
1 tart apple, such as Granny Smith, cored, quartered, and sliced into thin wedges.
2 cups Celeriac Remoulade
1 tbsp plus 1 tsp minced chives
12 Cornichons
Pommes Frites (I made sweet potato oven fries)

BRINE
1 gallon water.
1 cup kosher salt
1/4 cup plus 2 tbsp honey
12 bay leaves
1/2 cup garlic cloves, skin left on, smashed
2 tbsp black peppercorns
About 1/2 ounce (3 large) rosemary sprigs
About 1/2 ounce (1 large bunch) thyme sprigs
About 2 ounces (1 large bunch) Italian parsley sprigs

Celeriac Remoulade

1/2 cup mayonnaise
1/2 cup creme fraiche
2 tbsp minced cornichons ( I had a small piece of a dill pickle in the fridge so I used that for the Remoulade)
2 tbsp minced drained non-pariel capers, preferably Spanish
2 1/4 tsp Dijon mustard
About 1 tbsp cider vinegar
2 tsp minced Italian Parsley
2 tsp minced tarragon
2 tsp minced chervil (That seems to be tricky to find in San Diego, so I just added more parsley and tarragon)
2 tsp minced chives
Kosher salt and freshly ground black pepper
1 lb (1 large) celeriac (celery root)
Fresh lemon juice (optional)

Description

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