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
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.
Suzanne Kars says
September 23, 2018 at 6:40 pmJust harvested celery root from my garden today and was looking for a quick celery root recipe. Made this remoulade to go with baked fish and fresh green beans. The hubby and I both loved this. Never had raw celery root before. What an interesting mix of flavors. Will make this again and again. Thanks for posting this recipe.
Marissa says
September 25, 2018 at 5:11 pmI love to hear that, Suzanne! Thanks so much for coming back to let me know! 🙂
Kelsie | the itsy-bitsy kitchen says
December 7, 2017 at 6:38 amI don’t think I’ve ever eaten celery root on its own. It’s high time to try it! This sounds delicious!
Marissa says
December 8, 2017 at 2:27 pmThank you, Kelsie, 🙂 I hope you’ll give it a try!
Sandy says
December 6, 2017 at 5:17 pmOk, I just stopped by to see the pork belly recipe and now I have a side dish as well. Yum. Thanks again.
Marissa says
December 8, 2017 at 2:29 pmhaha, yay! I love to hear that, Sandy. 🙂
Katherine | Love In My Oven says
December 5, 2017 at 8:09 pmI’m already thinking this would be so great alongside some fish! I have never tried anything quite like it, so I’m more than intrigued!
Marissa says
December 8, 2017 at 2:30 pmYes! That’s a perfect way to serve this!
Helen @ Scrummy Lane says
December 5, 2017 at 7:43 pmDelicious!
Marissa, I think you should have been born in Europe! I LOVE your European recipes. Simple but incredibly delicious; celebrating good quality, fresh ingredients. In a way, the opposite of so much of the food traditionally associated with the USA, although that is delicious too!
I didn’t know celeriac was celery root, although I’ve seen it and eaten it several times.
What a lovely sounding salad. As it’s summer here in Australia, I’m keen to give this a go. It would go brilliantly with some simple grilled meat or fish. 🙂
Marissa says
December 8, 2017 at 2:31 pmI love your thoughtful comments, Helen. Thank you so much! Love how you think on pairing ideas too…so good with grilled meat or fish.
Lorraine @ Not Quite Nigella says
December 4, 2017 at 10:36 pmWe love celeriac remoulade. I can’t say that I’ve thought of many other uses for celeriac though because we love this so much! 😀
Marissa says
December 8, 2017 at 2:32 pmhaha, love it! 🙂
Ben|Havocinthekitchen says
December 4, 2017 at 6:42 pmBelieve it or not, just a little while ago I remembered I hadn’t eaten celery root for months, and I was trying to think of something interesting. And here we go, my thoughts have been heard 🙂 Indeed I don’t think I ate raw celery root, but this idea sounds great to me!
Marissa says
December 8, 2017 at 2:33 pmWow, Ben! That’s perfect…I hope you’ll give it a try.
David @ Spiced says
December 4, 2017 at 7:16 amI’ve only had celery root when roasted along with other veggies (mmm…roast beef!). I don’t think I’ve ever tried it raw like this. But this remoulade sounds amazing, and I could see this being an excellent side dish for a meal during the holidays. Thanks for sharing this idea!!
Cheyanne @ No Spoon Necessary says
December 4, 2017 at 5:49 amI absolutely love celery root! I remember the first time I tried it in culinary school (because I totally didn’t grow up with my parents using that ingredient), I was hesitant at first, but it’s REALLY good! Especially when turned into celery root remoulade. Like, I could eat vat after vat of this stuff! And now I can make that a reality thanks to your recipe! YAY! 😉 Cheers, doll! XO
cakespy says
December 4, 2017 at 3:52 amThis sounds simply wonderful! I’m envisioning an egg with oozy yolk served on top, and it’s a beautiful little daydream!