Don’t let its gnarly, humble appearance fool you—celery root (or celeriac) is the unsung hero of the root vegetable world! When transformed into this classic French bistro salad, Céleri Rémoulade, its crisp texture and subtle, nutty flavor shine. A quick blanch keeps the celery root tender-crisp, while a creamy, tangy dressing made with Dijon, lemon, and mayonnaise brings it all together. This elegant, refreshing salad is proof that true beauty lies within. It’s the perfect sophisticated side dish for any occasion or a delightful light lunch on its own.
Ingredients
• (Serves 4-6)
• 1 lb / 450 g celery root
• 1.5 quarts / 1.4 liters water
• 0.5 cup / 120 ml milk
• 2 tbsp / 30 ml fresh lemon juice
• 1.5 tbsp / 22 ml white wine vinegar
• 2.5 tbsp / 37 ml mayonnaise
• 2 tsp / 10 ml Dijon mustard
• 1 tbsp / 15 ml heavy cream
• Freshly ground black pepper and sea salt, to taste
Instructions
1. Prepare the Celery Root: First, tackle the celery root. Using a sharp knife, trim the top and bottom, then carefully peel away the tough, knobby outer skin. Cut the peeled root into thin, matchstick-sized julienne strips. A mandoline slicer makes this task quick and easy! In a large saucepan, combine the water, milk, and lemon juice and bring the mixture to a rolling boil. The milk and lemon will help keep the celery root from discoloring. Add the julienned celery root and cook just until the liquid returns to a boil, about 1-2 minutes. Immediately drain the strips in a colander and rinse thoroughly with cold water to stop the cooking process. Gently squeeze out any excess water with your hands or by pressing it in a clean kitchen towel.
2. Dress the Salad: Transfer the blanched, dried celery root strips to a large mixing bowl and toss them with the white wine vinegar. In a separate, smaller bowl, whisk together the mayonnaise, Dijon mustard, and heavy cream until smooth. Season generously with salt and pepper. Pour this creamy dressing over the celery root and toss gently but thoroughly until every strip is evenly coated. Have a taste and adjust the salt, pepper, or a squeeze of lemon if needed.
3. Chill and Serve: For the best flavor, cover the bowl and chill the salad in the refrigerator for at least one hour, or up to two. This allows the flavors to meld and deepen. Serve chilled as a refreshing side dish or a light main course.
Nutritional Information
• A Note on Nutrition
• Celery root is a fantastic low-carb alternative to potatoes and other root vegetables.
• It’s an excellent source of Vitamin K, which is essential for bone and blood health.
• Packed with dietary fiber, it aids in digestion and promotes a feeling of fullness.
• It also provides a good amount of Vitamin C and essential minerals like phosphorus and potassium.
Pro Tips
• Pro-Tips for Perfect Remoulade
• For perfectly uniform matchsticks, a mandoline slicer with a julienne blade is your best friend. It ensures every piece has the same texture and cooks evenly.
• This salad tastes even better the next day! Feel free to make it up to 24 hours in advance; just give it a good stir before serving.
• To make this recipe vegan, simply use your favorite plant-based mayonnaise and substitute the heavy cream with a splash of unsweetened cashew or soy cream.
• Brighten up the flavor by adding a tablespoon of finely chopped fresh herbs like parsley, chives, or tarragon to the finished dressing.
