📝 About This Recipe
A cornerstone of French bistro culture, this Celeriac Remoulade transforms the humble, knobby celery root into a sophisticated, crunchy, and creamy salad. The secret lies in the julienne cut and a pungent, mustard-forward dressing that cuts through the earthy sweetness of the root. This dish is a masterclass in texture and balance, offering a refreshing zing that makes it the perfect accompaniment to charcuterie or grilled seafood.
🥗 Ingredients
The Vegetable Base
- 1.5 pounds Celery Root (Celeriac) (about 1 large bulb, peeled)
- 1/2 lemon Lemon Juice (to prevent oxidation)
- 1/2 teaspoon Kosher Salt (for sweating the vegetable)
The Remoulade Dressing
- 2/3 cup Mayonnaise (high-quality or homemade preferred)
- 2 tablespoons Dijon Mustard (smooth, traditional French style)
- 1 tablespoon Whole Grain Mustard (for texture and pop)
- 1 tablespoon Capers (drained and finely chopped)
- 3 pieces Cornichons (finely minced)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Fresh Tarragon (minced)
- 1 tablespoon White Wine Vinegar (or apple cider vinegar)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 tablespoon Fresh Chives (sniped into small batons)
- 1 pinch Lemon Zest (optional for brightness)
👨🍳 Instructions
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1
Prepare a large bowl of cold water with the juice of half a lemon squeezed into it. This will be your 'acidulated water' to keep the celery root white.
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2
Using a sharp chef's knife, slice off the top and bottom of the celery root so it sits flat on your cutting board. Carefully carve away the thick, hairy skin until only the creamy white flesh remains.
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3
Cut the celery root into very thin matchsticks (julienne). You can do this by hand, or for perfect consistency, use a mandoline with the julienne attachment or the coarse shredding disk of a food processor.
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4
Immediately place the shredded celery root into the acidulated water for 2-3 minutes to preserve its color.
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5
Drain the celery root thoroughly and pat it very dry with a clean kitchen towel or paper towels. Moisture is the enemy of a good remoulade.
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6
Place the dried celery root in a bowl and sprinkle with 1/2 teaspoon of kosher salt. Let it sit for 10 minutes; this softens the fibers slightly so it isn't too 'woody'.
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7
While the celery root rests, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, and whole grain mustard until smooth.
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8
Fold in the chopped capers, minced cornichons, parsley, tarragon, white wine vinegar, and black pepper into the mayonnaise mixture.
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9
Rinse the celery root one last time to remove excess salt, then pat dry extremely well again.
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10
Add the celery root to the dressing bowl. Using tongs or two forks, toss thoroughly until every strand is evenly coated in the creamy sauce.
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11
Taste and adjust seasoning. You may want an extra splash of vinegar or a pinch more salt depending on the potency of your mustard.
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12
Cover and refrigerate for at least 30 minutes before serving. This 'marinating' time allows the flavors to meld and the celery root to reach its ideal texture.
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13
Transfer to a chilled serving platter and garnish with fresh chives and a light dusting of lemon zest before presenting.
💡 Chef's Tips
Always use a mandoline for the most professional, uniform julienne texture. If the salad seems too thick, thin it with a teaspoon of heavy cream or water just before serving. Don't skip the 'sweating' step with salt; it ensures the vegetable is tender-crisp rather than tough. For a lighter version, replace half of the mayonnaise with Greek yogurt or Crème Fraîche. Make this a day in advance! The flavor actually improves after 24 hours in the fridge.
🍽️ Serving Suggestions
Serve alongside a warm, crusty baguette and a selection of French ham and salami. Pairs beautifully as a side dish to pan-seared trout or salmon. Use it as a sophisticated topping for a gourmet roast beef sandwich. Enjoy with a crisp, dry white wine like a Sancerre or a Chablis. Serve as part of a traditional 'Assiette de Crudités' for a classic French lunch.