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    Recipes » Salad Recipes » French Salads

    Celery Root Remoulade

    Published: Dec 3, 2017 · Modified: Dec 16, 2020 by Marissa Stevens · 25 Comments

    Gluten FreePaleoVegetarianWhole30

    This post may contain affiliate links.

    Jump to Recipe
    celery root remoulade being served

    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 Blanc or Chicken Ballotine. But it's also hearty enough for a light lunch on its own.

    Celery Root Remoulade

    Marissa Stevens
    The classic French bistro salad.
    5 from 7 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course Salad
    Cuisine French
    Servings 4 people
    Calories 270 kcal

    Ingredients
      

    • ½ 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 ½ 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: 270kcalCarbohydrates: 17gProtein: 3gFat: 21gSaturated Fat: 3gCholesterol: 11mgSodium: 786mgPotassium: 551mgFiber: 3gSugar: 3gVitamin A: 245IUVitamin C: 18mgCalcium: 90mgIron: 1.6mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More French Salads

    • French Vinaigrette
    • Salad Lyonnaise
    • Nicoise Salad
    • Asparagus Nicoise Salad

    Reader Interactions

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      Recipe Rating




    1. Cyrena says

      November 13, 2021 at 2:04 pm

      5 stars
      We were driving thru' France, & we stopped at Chartres to see the cathedral.
      Afterwards, we found a sweet little cafe for lunch with an even sweeter waitress. I asked her if she could bring us an assortment of salads that we could share. One of them was Remoulade. OMG!! It was wonderful! We went on to Paris where we had a week before going home. I think we ordered it every day 'till we had to leave. I made it when I got home, but I love your recipe. It is so much easier to shred it rather than trying to make tiny matchsticks. Thank you so much, Marissa.

      Reply
      • Marissa Stevens says

        November 14, 2021 at 9:50 am

        It's amazing how a dish can take us right back to wonderful experiences. Thank you for sharing yours with me, Cyrena, and I'm so glad you're enjoying this recipe!

        Reply
    2. Estelle says

      July 17, 2021 at 12:36 pm

      5 stars
      Absolutely delicious!!!!!

      Reply
      • Marissa Stevens says

        July 17, 2021 at 12:42 pm

        Thank you, Estelle! So glad you enjoyed it.

        Reply
    3. Lynn says

      February 22, 2020 at 5:22 pm

      The nutrition label is per serving size? 17 grams of carbs for 1 serving is a bit steep for me. Hope I misinterpreted?

      Reply
      • Marissa Stevens says

        February 23, 2020 at 10:47 am

        Hi there, Lynn. This makes 4 generous servings and the carbohydrates come primarily from the celery root, which has 10 grams per 4 ounces.

        Reply
    4. Jeffrey Damal says

      July 25, 2019 at 4:26 pm

      5 stars
      I remember serving and loving remoulade when I worked at the West Lynne Cafe in Austin in the early 90's and then it disappeared from my life. Your recipe is as faithful to what I remembered and I love how easy it is to make. I already made this twice and plan to make up for the 25 year lull! So delicious. Thanks!

      Reply
      • Marissa says

        July 26, 2019 at 3:48 pm

        This is exactly the kind of thing I love to hear, Jeffrey! So glad you're enjoying the recipe - thank you for coming back to let me know!

        Reply
    5. Suzanne Kars says

      September 23, 2018 at 6:40 pm

      5 stars
      Just 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.

      Reply
      • Marissa says

        September 25, 2018 at 5:11 pm

        I love to hear that, Suzanne! Thanks so much for coming back to let me know! 🙂

        Reply
    6. Kelsie | the itsy-bitsy kitchen says

      December 07, 2017 at 6:38 am

      I don't think I've ever eaten celery root on its own. It's high time to try it! This sounds delicious!

      Reply
      • Marissa says

        December 08, 2017 at 2:27 pm

        Thank you, Kelsie, 🙂 I hope you'll give it a try!

        Reply
    7. Sandy says

      December 06, 2017 at 5:17 pm

      5 stars
      Ok, I just stopped by to see the pork belly recipe and now I have a side dish as well. Yum. Thanks again.

      Reply
      • Marissa says

        December 08, 2017 at 2:29 pm

        haha, yay! I love to hear that, Sandy. 🙂

        Reply
    8. Katherine | Love In My Oven says

      December 05, 2017 at 8:09 pm

      I'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!

      Reply
      • Marissa says

        December 08, 2017 at 2:30 pm

        Yes! That's a perfect way to serve this!

        Reply
    9. Helen @ Scrummy Lane says

      December 05, 2017 at 7:43 pm

      Delicious!
      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. 🙂

      Reply
      • Marissa says

        December 08, 2017 at 2:31 pm

        I love your thoughtful comments, Helen. Thank you so much! Love how you think on pairing ideas too...so good with grilled meat or fish.

        Reply
    10. Lorraine @ Not Quite Nigella says

      December 04, 2017 at 10:36 pm

      We love celeriac remoulade. I can't say that I've thought of many other uses for celeriac though because we love this so much! 😀

      Reply
      • Marissa says

        December 08, 2017 at 2:32 pm

        haha, love it! 🙂

        Reply
    11. Ben|Havocinthekitchen says

      December 04, 2017 at 6:42 pm

      5 stars
      Believe 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!

      Reply
      • Marissa says

        December 08, 2017 at 2:33 pm

        Wow, Ben! That's perfect...I hope you'll give it a try.

        Reply
    12. David @ Spiced says

      December 04, 2017 at 7:16 am

      I'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!!

      Reply
    13. Cheyanne @ No Spoon Necessary says

      December 04, 2017 at 5:49 am

      5 stars
      I 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

      Reply
    14. cakespy says

      December 04, 2017 at 3:52 am

      This sounds simply wonderful! I'm envisioning an egg with oozy yolk served on top, and it's a beautiful little daydream!

      Reply

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