A Taste of Paris in a Bowl!
There are few things as effortlessly chic as a classic French bistro salad, and Céleri Rémoulade is the queen of them all! This isn’t your average celery salad. We’re talking about crisp, julienned celery root (or crunchy celery stalks) tossed in a gloriously tangy, mustard-spiked homemade mayonnaise dressing. The Rémoulade sauce is the star, a creamy concoction that can make almost any vegetable sing. It’s bright, refreshing, and surprisingly simple to whip up for a sophisticated side dish or a light, satisfying lunch.
Ingredients
• 1/2 cup / 120 ml Rémoulade Sauce
• 1 medium celery root (celeriac), about 1 lb / 450g, or 1 lb / 450g celery stalks
• 1 tablespoon freshly squeezed lemon juice, or more to taste
• Salt and freshly ground black pepper to taste
• 2 tablespoons minced fresh parsley, for garnish
Instructions
1. First, prepare your vegetable. If using celery root, peel away the tough outer skin and trim the ends. Using a mandoline, the shredding disc of a food processor, or a sharp knife, cut the celery root into fine julienne strips. If using celery stalks, trim the ends, remove any tough strings, and slice them crosswise as thinly as possible.
2. In a medium bowl, combine the prepared celery root or celery slices with the 1/2 cup of Rémoulade Sauce. Toss gently until every piece is evenly and generously coated.
3. Season the salad. Add the fresh lemon juice, a pinch of salt, and a few grinds of black pepper. Taste and adjust the seasoning as needed—you might want more sauce, another squeeze of lemon, or a bit more pepper.
4. For the best flavor, let the salad rest for at least 15 minutes before serving to allow the flavors to meld. Garnish with fresh parsley and serve chilled or at room temperature.
Nutritional Information
• Serving Size: 1 cupCalories: 250 kcalFat: 22gCarbohydrates: 10gFiber: 4gProtein: 2g(Note: is an estimate and may vary based on used, particularly the homemade mayonnaise.)
Pro Tips
• for Perfect Remoulade
• For the classic bistro texture, a mandoline with a julienne blade is your best friend. It creates perfectly uniform matchsticks that hold the sauce beautifully. A food processor’s shredding disc is a great time-saving alternative.
• Celery root can brown quickly once peeled and cut. To prevent this, toss the julienned pieces with the lemon juice immediately before adding the remoulade sauce.
• This salad gets better as it sits! Making it 30 minutes to an hour ahead of time allows the celery root to soften slightly and absorb the delicious flavors of the dressing.
• Don’t limit yourself to celery! This zesty remoulade sauce is fantastic on shredded raw chayote or tossed with cooled, steamed waxy potatoes for an unforgettable potato salad.
FAQ
Q: Can I make this celeriac remoulade vegan
A: Absolutely! To make a vegan version, simply ensure your Rémoulade Sauce is made with a high-quality vegan mayonnaise. The rest of the ingredients in this recipe are naturally plant-based, making it an easy and delicious switch.
Q: What can I serve with this for a complete vegetarian meal
A: To turn this salad into a full vegetarian meal, serve it alongside a hearty lentil soup, pile it onto a slice of toasted sourdough with some mashed white beans, or pair it with a baked sweet potato and a sprinkle of toasted walnuts for added protein and healthy fats.
Q: How long does this vegetarian celery root salad last
A: Stored in an airtight container in the refrigerator, this celeriac remoulade will stay fresh for up to 3 days. The flavor often improves on the second day as the celery root softens slightly and fully absorbs the tangy dressing.
Q: Is there another vegetable I can use instead of celery root
A: Yes! If you can’t find celery root, you can use an equal amount of julienned kohlrabi, chayote, or even crisp, tart apples like Granny Smith for a slightly different but equally delicious vegetarian salad.
