Celery Remoulade Salad
Le celery rémoulade is a classical and popular Parisian bistro dish made of a grated celery root and remoulade sauce. Remoulade is a cold sauce made by adding mustard to mayonnaise.
Servings: 6
Ingredients
- 1 pound celery root, also called celeriac
- 1 ½ tablespoons lemon juice
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon finely chopped parsley
- Salt and freshly ground white pepper, to taste
Instructions
- To prevent the celery root from discoloring, work quickly. Peel the brown outside off the celery root with a short, paring knife, and cut the celery root into 1-inch chunks.
- Shred in a food processor fitted with a fine shredding disk or in a hand-cranked julienne mill. At once, toss the shredded root in a large bowl with the salt and lemon juice. Fold it into the dressing and correct the seasoning with salt and pepper.
- Serve the celery root on a serving platter top with a black olive and chopped parsley.
- Note: The celery root is ready to serve now, but will be more tender if it steeps, covered, for several hours in the refrigerator—where it will keep nicely for several days.
Video
Notes
Learn more about celeriac or celery root: Closely related to celery, this plant develops a knobby baseball-sized root with a crisp texture and intense celery flavor. The stalks and leaves are not eaten. Although not very popular in the United States, celeriac is a favorite vegetable in France and Italy, where it is eaten both raw and cooked.
Cooked celeriac and potato complement one another, and the two vegetables are often combined in one dish. Like celery, this fall and winter vegetable can also be used as a flavoring. Celeriac is low in calories, with about 25 in 3 1/2 ounces (just over half a cup). Vitamin C, potassium, and phosphorus are the key nutrients. Buying tip: Look for smallish, heavy, firm celeriac roots; although the outside may be dirty, it should be free of deep dents, cuts, or soft spots. If the stems and leaves are attached, they should be fresh and green.
