Celeri Remoulade

A classic céleri rémoulade made with finely julienned celeriac tossed in a creamy mustard dressing. This traditional French celeriac salad is crisp, tangy, refreshing, and the perfect one-vegetable side dish for any meal.

Course Salad

Cuisine French

Diet Gluten Free, Vegetarian

Dietary Dairy Free, Gluten Free, Nut Free, Vegetarian

Prep Time 20

Rest Time 1

Total Time 1 20

Servings people

Calories 183kcal

Author Amy Chung

Ingredients

1 celeriac large
¾ cup mayonnaise
1 tbsp Dijon mustard
1 lemon juiced, divided
2 tbsp milk full cream (optional)
1 stalk flat leaf parsley
salt to taste
pepper to taste

Metric - US Customary

Instructions

Salad

Have a bowl of water ready. Add the juice of ½ a lemon. This is for the celeriac to stop it from browning.
Cut off both ends of the celeriac. Place it flat side down and either peel or cut off the skin.
Then slice the celeriac thinly by hand or by using a mandoline—julienne into thin matchsticks and place in the bowl of lemon water.

Salad Dressing

To make the remoulade sauce, add the mayonnaise, Dijon mustard, juice of ½ lemon. Mix until well combined. If you feel it’s too thick, add 1 tbsp of full cream milk at a time until you’re happy with the consistency.

Assembly

Dry out the celeriac on paper towels. Add the sauce remoulade, season with salt and pepper and toss until well combined,
Place in the refrigerator for an hour before eating.
When serving, garnish with some parsley leaves and top with some freshly ground pepper.

Video

Notes

If celeriac is not in season, kohlrabi is the perfect substitute. Still crunchy and works perfectly with the sauce remoulade.
The thickness of the sauce remoulade is a personal choice. I think it’s perfect without the full cream milk, but you can certainly add a little at a time until you get the consistency you like.
For a vegan option, use vegan mayonnaise and omit the milk. You can thin it out with a touch of water or extra lemon juice.
Use a mandoline for consistency: Even, thin matchsticks give the salad its classic texture and help the dressing coat the celeriac evenly.
Prevent browning: Celeriac oxidises quickly, so lemon water is essential — keep the julienned pieces submerged until ready to dress.
Let it rest: Chilling the salad for at least an hour mellows the raw flavour of the celeriac and allows the dressing to penetrate the strands for a more cohesive finish.

Nutrition