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Céleri Rémoulade

Serves 4 to 6 Salad vegetarian, Salads

Céleri Rémoulade

Céleri Rémoulade is a staple of French bistro fare, a dish that beckons diners with its unassuming presence and vibrant aroma. Often found on the countertop beside other classic offerings, its roots are firmly planted in the tradition of everyday French cooking. This version stays true to its origins, inviting you to enjoy the simplicity and warmth of a home kitchen.

The dish boasts a lively combination of crisp, earthy celery root and a creamy, tangy dressing. The mayonnaise and Dijon mustard meld seamlessly with a hint of lemon juice and crème fraîche, creating a luscious coating that clings to the shredded root. Flecks of parsley add a fresh, herbal note, while salt and black pepper round out the flavors, making each bite a balanced delight.

Ingredients

  • 1 mediumcelery root — peeled and cut into fine matchsticks
  • 3 tbspmayonnaise
  • 1 tbspDijon mustard
  • 1 tbsplemon juice
  • 1 tbspcrème fraîche — optional
  • 2 tbspflat-leaf parsley — chopped
  • to tastefine salt and black pepper

Method

  1. Begin by preparing the celery root. Peel 1 medium celery root using a sharp knife, removing all the tough outer skin until you reach the creamy white flesh. Grate the celery root using a box grater or a food processor with a grating attachment. The shreds should be fine and uniform, resembling thin matchsticks. This ensures the celery root absorbs the dressing well.
  2. In a large mixing bowl, combine 3 tablespoons of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice, and 1 tablespoon of crème fraîche. Whisk these ingredients together until the dressing is smooth and creamy. Taste the dressing and adjust the balance if needed, ensuring the mustard provides a gentle bite without overpowering the other flavors.
  3. Add the grated celery root to the bowl with the dressing. Use a spatula or your hands to gently toss the celery root, ensuring each piece is well coated with the dressing. Be careful not to crush the shreds; they should remain crisp and distinct.
  4. Chop 2 tablespoons of flat-leaf parsley finely and add it to the salad. Mix it in gently, allowing the fresh herb to distribute evenly throughout the salad. The parsley should add a bright green color and fresh aroma, enhancing the overall flavor.
  5. Season the salad with fine salt and black pepper to taste. Toss once more to ensure the seasoning is evenly distributed. The salad should have a balanced flavor with a slight tang from the mustard and lemon juice, complemented by the creamy dressing.
  6. Transfer the Céleri Rémoulade to a serving dish. Serve immediately to enjoy the crisp texture of the celery root and the fresh taste of the parsley. This dish is best enjoyed fresh, with the flavors and textures at their peak.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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