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Simple Celery Remoulade

Simple Celery Remoulade


The classic French salad made from celery root, or celeriac, involves julienning a big ugly celery root extremely thinly. These matchsticks are covered in a dressing that is heavy on the Dijon mustard, and then left overnight or at least several hours until the celery root wilts somewhat. It's a wonderful salad; the mildly nutty white celery root is sharply flavored by the dressing, but it's far too much work for the busy cook.
I resolved never to julienne another piece of celeriac; when one would come into my possession I'd cook it in chunks with potatoes and mash them together (which is also very nice).


But at the back of my mind, I wondered why we busy people should be denied Celeri Remoulade. And as I pondered this one day, my eye fell on the food processor. And not long after that, I was happily dressing a large mound of freshly grated celery root. Grating the celeriac means that you don't have to let the salad marinate to soften. It might make classic French chefs groan in agony, so just don't invite them to dinner.


Serves 4 to 6

  • 1 large celery root

For dressing

  • 1 lemon

  • 1/2 cup olive oil

  • 3 tablespoons Dijon mustard

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  1. Cut the celery root in half and store half for another use (it's terrific in mashed potatoes). Use a paring knife to cut the thick peel off the celeriac, including any knobby roots. Working quickly to keep the flesh from browning, cut it into chunks that you can feed into the food processor with the grating blade in place. Place the grated celeriac in a mixing bowl.

  2. Juice the lemon directly into a jar with a tight fitting lid (catching the seeds) and add the remaining dressing ingredients. Shake until creamy and pour it over the grated celery root. Toss well to combine. Taste, and add more salt or lemon juice, if needed.

More about Cooking Fresh Celery


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