Somehow, the pleasures of celery root (aka celeriac) have escaped most Americans. A firm, creamy-white bulb with a crisp texture, its nutty flavor brings just a hint of celery. In French delis, this dish is as ubiquitous as coleslaw is in America. I love serving it with a platter of pâté, cured meats, olives, cheeses, and a baguette for lunch.
Makes 4 to 6 servings
2 tablespoons lemon juice
1 medium celery root (about 12 ounces), peeled
1/2 cup mayonnaise
1 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste
1. Place the lemon juice in a serving bowl. Shred the celery root into the bowl, tossing it in batches with the lemon juice (this prevents the celery root from discoloring as you grate it). Once finished with the shredding process, toss all celery root with lemon juice.
2. In a small bowl, whisk together mayonnaise, mustard, and salt and pepper to taste. Add to celery root; toss to coat. Sprinkle with additional freshly ground pepper to serve.
Note: If you can’t find celery root, substitute julienned celery stalks, or a combination of julienned celery stalks and carrots. No, it won’t be exactly the same as Céleri Rémoulade, but it will be a bright, perky salad that will taste great alongside a Saturday lunch sandwich.Share