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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.

Celery-Root-Remoulade-served

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.

Celery Root Remoulade Salad

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.

Serving Celery Root Remoulade

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

5 from 10 votes
Prep: 20 minutes
Total: 20 minutes
Course: Salad
Cuisine: French
Calories: 270
Servings: 4 people
The classic French bistro salad.

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

Calories: 270kcal | Carbohydrates: 17g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 786mg | Potassium: 551mg | Fiber: 3g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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31 Comments

  1. anthony says:

    5 stars
    Just great and simple. Thanks!

    1. Marissa Stevens says:

      So glad you enjoyed this, Anthony!

  2. Susanne McFadzen says:

    5 stars
    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.

    1. Marissa Stevens says:

      My pleasure, Susanne! Thanks so much for your kind words. Your mother’s version sounds delicious too.