France Céléri Rémoulade (Celery Root Salad)
Céléri rémoulade is a simple salad that originated in Provence, France, in the 1930s. Since that time, the dish has become a staple of French crudité—or raw food—cuisine. Celery root, also known as celeriac, has a uniquely earthy taste only distantly related to the well-known watery green stalks of celery. Fresh, crisp, and starchy, celery root is the heart of this dish. Céléri rémoulade is simply prepared with julienned celeriac and a light but pungent mustard aioli. Recipe Servings: Serves 6
Prep Time
15 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 23 oz (650 g) celery root, peeled and sliced into thin matchsticks
- Juice of 1 1/2 lemons
- 6 Tbsp (90 ml) light mayonnaise
- 1 Tbsp (15 ml) Dijon mustard
- Pinch of sugar
- salt to taste
- Freshly ground black pepper to taste
Directions
- Cover the celery root with 1/2 cup (100 ml) cold water.
- Squeeze lemon juice into the water and toss the celery root in the mixture to coat completely.
- Mix together all of the dressing ingredients in a separate bowl and season to taste with salt and pepper.
- Drain the celery root.
- Toss the salad with the dressing.
- Allow the salad to rest and soften for 30 minutes before serving.
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