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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.
Great recipe! Perfect proportions! One thing I would add is that adding the lemon juice to the celery root while cutting it will prevent it from turning brown. No need to add it to the mayo mixture if adding it to the cut root directly. And if using a mandoline to julienne the celery root, be very careful and wear a cut protective glove!
So glad you enjoyed this, Erik! Thank you for your cooking notes.
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.
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!
Absolutely delicious!!!!!
Thank you, Estelle! So glad you enjoyed it.
The nutrition label is per serving size? 17 grams of carbs for 1 serving is a bit steep for me. Hope I misinterpreted?
Hi there, Lynn. This makes 4 generous servings and the carbohydrates come primarily from the celery root, which has 10 grams per 4 ounces.
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!
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!
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.
I love to hear that, Suzanne! Thanks so much for coming back to let me know! 🙂
I don’t think I’ve ever eaten celery root on its own. It’s high time to try it! This sounds delicious!
Thank you, Kelsie, 🙂 I hope you’ll give it a try!
Ok, I just stopped by to see the pork belly recipe and now I have a side dish as well. Yum. Thanks again.
haha, yay! I love to hear that, Sandy. 🙂
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!
Yes! That’s a perfect way to serve this!
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. 🙂
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.
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! 😀
haha, love it! 🙂
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!
Wow, Ben! That’s perfect…I hope you’ll give it a try.
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!!
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
This sounds simply wonderful! I’m envisioning an egg with oozy yolk served on top, and it’s a beautiful little daydream!