Classic French Celery Root Remoulade
Ubiquitous in France, this Classic French Celery Root Remoulade features raw celery root sticks tossed in a creamy mayonnaise and Dijon dressing with bits of tangy cornichons. It is a very popular salad in France, often served as a starter in school cantines, in bistros and sold in plastic-sealed containers in grocery stores or at the local butcher – often alongside the equally beloved “Carottes Rapées”. It’s a breeze to recreate at home, and tastes both crisp and creamy, tangy and smooth – it has it all! Ingredients you’ll need…
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 medium Celery Root (500-600g)
- 1 tbsp (15ml) lemon juice
- ¼ cup (62.5ml) mayonnaise
- 2 tbsp Dijon Mustard
- 5-6 French cornichons, diced (or gherkins)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- Optional: 1 tbsp capers
Instructions
- 1
Make sure you read the cooking notes before you start.
- 2
Step 1 – Peel the celery root and julienne/grate it into 1/8-inch thin long strips similar to matchsticks. Place sticks in a bowl and sprinkle with lemon juice as you grate so the celery root doesn’t turn brown.
- 3
Step 2 – In a large bowl, combine the mayonnaise, Dijon mustard, diced cornichons, salt and pepper (and optional: 1 tbsp capers). Whisk with a fork to combine.
- 4
Step 3 – Add the celery root and toss until evenly combined.
- 5
Cover bowl with plastic film and chill for at least 2 hours before enjoying. The Celery Root Remoulade gets better as it sits, as it allows the celery root to soften and absorb flavours.