📝 About This Recipe
A cornerstone of the French 'traiteur' tradition, Céleri Rémoulade transforms the humble, knobby celeriac root into a sophisticated, crunchy masterpiece. This dish balances the earthy, nutty notes of the celery root with a sharp, creamy dressing spiked with Dijon mustard and bright lemon. It is the ultimate refreshing starter that proves how a few simple ingredients, when treated with classic French technique, can achieve culinary elegance.
🥗 Ingredients
The Vegetable
- 1.5 pounds Celeriac (Celery Root) (about 1 large or 2 small bulbs, peeled)
- 1/2 lemon Lemon Juice (to prevent browning after grating)
- 1/2 teaspoon Fine Sea Salt (for sweating the vegetable)
The Rémoulade Dressing
- 3/4 cup Mayonnaise (high quality or homemade is best)
- 2 tablespoons Dijon Mustard (use a strong, smooth French Dijon)
- 1 tablespoon Whole Grain Mustard (for texture and visual appeal)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Capers (drained and finely chopped)
- 3 pieces Cornichons (finely minced)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Fresh Chives (finely snipped)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Crème Fraîche (optional, for extra silkiness)
👨🍳 Instructions
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1
Begin by preparing the celeriac. Use a sharp chef's knife to slice off the top and bottom of the root so it sits flat on your cutting board.
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2
Carefully shave off the thick, gnarly skin following the curve of the root until only the creamy white flesh remains.
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3
Grate the celeriac. You can use the coarse side of a box grater, but for the most authentic bistro look, use a food processor with the julienne disc or a mandoline to create matchsticks about 1/8 inch thick.
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4
Immediately place the shredded celeriac in a large mixing bowl and toss with the juice of half a lemon to prevent oxidation and browning.
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5
Sprinkle the sea salt over the celeriac, toss well, and let it sit for about 10-15 minutes. This 'sweats' the vegetable, softening the crunch slightly so it isn't too fibrous.
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6
While the celeriac rests, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, and whole grain mustard until smooth.
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7
Fold in the chopped capers, minced cornichons, parsley, chives, and the remaining tablespoon of lemon juice.
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8
If using crème fraîche, stir it in now to add a subtle tang and a lighter, velvet-like consistency to the sauce.
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9
Go back to your celeriac. If there is excess liquid at the bottom of the bowl, drain it off or pat the shreds dry with a clean kitchen towel.
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10
Pour the dressing over the celeriac shreds. Use a large spoon or tongs to toss thoroughly, ensuring every strand is well-coated.
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11
Season with freshly cracked black pepper. Taste and add more salt only if necessary, as the capers and mustard are already quite salty.
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12
Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the celeriac to reach the perfect texture.
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13
Give the salad one final toss before plating. Garnish with a few extra snips of chives or a sprig of parsley for a professional finish.
💡 Chef's Tips
Don't skip the lemon juice; celeriac browns very quickly once sliced or grated. For the best texture, aim for 'al dente'—the shreds should be supple but still have a distinct snap. If you find the raw celeriac flavor too pungent, you can blanch the julienned pieces in boiling salted water for exactly 1 minute, then shock in ice water before dressing. Homemade mayonnaise will elevate this dish from good to extraordinary; the oil quality makes a huge difference. This dish is actually better the next day, making it a perfect make-ahead option for dinner parties.
🍽️ Serving Suggestions
Serve as part of a classic French 'Assiette de Crudités' alongside grated carrots and beet salad. Pairs beautifully with a crisp, dry white wine like a Sancerre or a Chablis. It is the traditional accompaniment to a thick slice of country pâté or Jambon Cru. Serve it as a refreshing side dish to grilled fish or roast chicken to cut through the richness. For a modern twist, use it as a bed for seared scallops or smoked trout.