French Celeriac Remoulade
Quick answer
- Active time
- 20 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Celeriac looks like a gnarled root, yet its pale flesh smells gently of celery and stays crisp when cut raw into fine matchsticks.
Read more
Bound with mayonnaise and Dijon mustard, the French remoulade resembles coleslaw at a glance, but the mustard's sharp tang sits further forward.
Ingredients
Instructions
- 1
Brush off any soil, rinse 300 g celeriac, and cut away the tough skin thickly.
Check the surface carefully and remove any brown fibrous patches so the salad stays clean-tasting and tender.
- 2
Slice the peeled celeriac into matchsticks no thicker than 0.2 cm using a mandoline or sharp knife.
Keep the cuts even, because thick pieces absorb dressing slowly and stay too firm.
- 3
As soon as the celeriac is cut, toss it gently by hand with half of the 1.5 tbsp lemon juice.
Coat the surfaces lightly so browning slows and the pale color brightens.
- 4
In a bowl, combine 3 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tsp white wine vinegar, the remaining lemon juice, and 1/4 tsp black pepper. Stir until smooth, creamy, and free of mustard streaks.
- 5
Add the celeriac to the dressing and toss with forks or tongs, lifting from the bottom instead of pressing down.
Stop once every strand has a thin coating, before the matchsticks break.
- 6
Fold in 10 g chopped parsley, mix once more, and refrigerate for 15 minutes before serving cold.
For a deeper flavor, cover and chill overnight, then toss again before plating.
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