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 and is hearty enough on its own for a light lunch.
Celery Root Remoulade
- 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.