Celery Remoulade

MAKES: 4 to 6 servings

TIME: 20 minutes

The basis for this salad is the rГ©moulade dressing of tangy, mustardy, homemade mayonnaise, one that can make practically anything taste good. The classic French-bistro preparation is for celery root, but thinly sliced celery works well too. So do a few other hearty vegetables, listed in the variations.

1/2 cup RГ©moulade Sauce, plus more to taste

1 medium celery root (about 1 pound), or 1 pound celery stalks

Freshly squeezed lemon juice, to taste

Salt and freshly ground black pepper

2 tablespoons minced parsley leaves for garnish

01 Have the RГ©moulade Sauce ready in a medium bowl.

02 Peel and trim the celery root or trim and string the celery stalks. Use the food processor (or work by hand) to either grate the celery root or slice it into fine julienne. If you’re using celery stalks, cut them crosswise into paper-thin slices.

03 Toss the celery root or celery slices with the rГ©moulade until coated. Taste and add lemon juice, salt, or pepper as needed. Serve, sprinkled with minced parsley.


Chayote (Mirliton) RГ©moulade. A nice way to use raw chayotes: Peel, trim, and pit 2 medium chayotes instead of the celery root or stalks.

Potato RГ©moulade. Perhaps the best traditional potato salad you can make: Steam 1 pound of waxy potatoes, like new potatoes, fingerlings, or other small heirloom potatoes. Be sure not to overcook them. Cut them into halves or quarters before dressing.