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Celery Root Remoulade is a simple and delectable salad you’ll find on many French Bistro menus. Crunchy, flavorful celery root is finely chopped and coated in a creamy remoulade sauce, studded with salty capers and tangy cornichon pickles.
Have you tried raw celery root? If you haven’t, I hope you’ll try it with this recipe. Before I discovered Celery Root Remoulade, I’d only eaten celery root (also called celeriac) roasted with other root vegetables or boiled and mashed with potatoes. When cooked, it adds a delicate and welcome celery flavor, but I like it even better raw.
The first time I had this salad in Paris, I knew that I’d have to recreate it at home. This recipe is a riff on a couple of recipes: this one from Saveur Magazine, though I went with cornichons and capers instead of kalamata olives and I took Julia Child’s advice in her iconic book, Mastering the Art of French Cooking, to shred the celery root instead of cutting it into julienne strips. If you have a food processor with a shredding disc, this is a great time to use it.
This makes a beautiful side dish for almost any meat or fish dish you can dream up – I love it alongside Savory Crepes, Jambon-Beurre sandwiches or deeply flavorful Coq au Vin, Coq au Vin Blanc or Chicken Ballotine. But it’s also hearty enough for a light lunch on its own.
Celery Root Remoulade
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice ideally fresh
- 1 tablespoon Dijon mustard
- 2 tablespoons capers coarsely chopped
- 2 cornichon pickles coarsely chopped, ~1 tablespoon
- 2 tablespoons fresh parsley coarsely chopped
- 1 1/2 pounds celery root peeled and shredded
Instructions
- Stir together first 6 ingredients (mayonnaise through fresh parsley) until smooth, in a bowl large enough to hold the shredded celery root. Add celery root and toss to coat evenly. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just great and simple. Thanks!
So glad you enjoyed this, Anthony!
A Great recipe thank you. I just made it to go with a quiche.
My mother, of Italian descent, always made a cooked celery salad. Cut into bite size cubes, cooked in salty water and dressed with shallots and a vinaigrette, eaten warm or cold. Easier than the raw version. I love it almost better.
My pleasure, Susanne! Thanks so much for your kind words. Your mother’s version sounds delicious too.