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
Ingredients
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
Leaf lettuce
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.
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I always put celery on any soup that i cook at home. I really love the taste of celery. ;
What a find! My wife just bought a celery root today for the first time. I came to this website for the magret de canard recipe and just stumbled on this recipe as well. Can’t wait to try it tonight. Great website, great idea. Thanks
Tony (ex Ottumwa)
Mougins, France
Thanks for the nice note, but-frankly, Tony, if I lived in France, I wouldn’t bother making Celeris Remoulade. I’d go to a great traiteur and buy it! Seriously-if it’s made freshly at a local place (and not shipped in from a supermarket’s factory), it’s really great stuff.
Of course, if you love to cook, go for it. But whenever I’m in France, I buy it.
Thanks for your note!
Ahhhh! Celery root remoulade, the stuff that food dreams are made of! Absolute! The best salad, creamy, deliousness. I swear I lived off this stuff for 8 years when I worked for Caf casino, I prepared all the French salads and cheese plates and baked the batards, and ended up making more celeris salad by the pound to take home, Just wonderful, better than cole slaw