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.
To prevent the celery root from discoloring, work quickly. Peel the brown outside off the celery root with a short, , 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 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.
This recipe connects to Professional Vegetable Cuts — learn the technique step by step in the video lessons.
A good salad lives or dies on the dressing balance — start light on the acid, taste, then adjust. If you'd like to go deeper, Professional Vegetable Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
