Celery Root Remoulade
Ingredients
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- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons crème fraîche
- 2 tablespoons lemon juice – freshly squeezed
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper – freshly ground
- 1 1/4 pounds celery root – peeled and cut into 1/8-inch matchsticks
- 2 tablespoons flat-leaf parsley – finely chopped (for serving)
Instructions
1. In a large bowl, whisk the mayonnaise, Dijon mustard, crème fraîche, lemon juice, kosher salt, and black pepper until smooth.
2. Trim and peel the celery root thickly to remove the fibrous skin, then cut into 1/8-inch matchsticks with a mandoline or knife. Add the celery root to the bowl and toss until thoroughly coated.
3. Cover and refrigerate 20–30 minutes, stirring once, until the celery root softens slightly yet remains crisp.
4. Toss again, taste, and adjust seasoning as needed. Serve chilled, sprinkled with the parsley.
Celery Root Remoulade is a classic French bistro salad built on crisp, raw celery root (celeriac) cut into fine matchsticks and cloaked in a mustardy, lemony mayonnaise dressing. The texture balances a refreshing crunch with a slight tenderness that develops as it rests, while the flavor is bright, peppery, and gently creamy. It’s served cold as a starter or side, often alongside charcuterie, seafood, or simply with good bread.
Rooted in the French tradition of rémoulade sauce, this preparation likely took shape as celeriac became popular in European markets and French home cooking. Over time, céleri rémoulade became a fixture in Parisian brasseries, traiteurs, and home tables, prized for its simplicity and make-ahead convenience. Today it remains a staple of everyday French cuisine, signaling the enduring appeal of straightforward technique and balanced seasoning.