Easy Celeriac Remoulade

Here is a super easy recipe for Celeriac Remoulade, that classic French salad made with celeriac root and just a few simple ingredients. Ready in minutes it is deliciously tasty with a light creamy dressing and a fabulous crunch too.

Why you’ll love this recipe…

• Celeriac remoulade is a classic French salad and one you really should have in your recipe file.
• The taste, it’s crunchy and fresh with the warmth of spicy mustard too.
• My celeriac root remoulade is super easy to make with just a few basic ingredients.
• It’s different, not your usual salad recipe, and we all want something just a bit different now and then.

What is celeriac remoulade?

Also known as Celeri Remoulade this is a classic French celery root salad. In fact, you can find tubs of celeriac remoulade in almost any supermarket in France, alongside Carrottes Rapees which is another classic salad used all the time in France. Remoulade is a creamy cold salad sauce based on mayonnaise with the kick of mustard or sometimes pickles.

What is celeriac?

Celeriac (or celery root as it is called in USA) is a weird knobbly looking root vegetable that is actually the root of the celery plant. While we are all familiar with celery the root of the plant is less familiar to most folks.

Celeriac root tastes faintly of celery and has a great crunchy texture when served in this celeriac salad. You can boil celery root and make it into a mash and use it in other recipes too.

Ingredients for celeriac remoulade

There are lots of different recipes for celeriac remoulade. Some have white wine vinegar, some Creme Fraiche, cream and some use yogurt. It is all a matter of taste really and what you are used to.

My simple recipe for celeriac remoulade is just that, simple, pared down to just a few ingredients yet still retaining that all-important French flavour.

As there are just a few ingredients for this simple celery root salad so make sure you use the best quality.

Celeriac – aka celery root

Mayonnaise (here is how to make your own easy homemade mayonnaise) though good quality shop-bought mayo will do just fine for the remoulade dressing.

Dijon mustard – don’t use English mustard as it is too sharp for this celeriac remoulade recipe

Lemon juice – fresh lemon juice please, not the stuff in the squeezy bottle.

Seasonings – salt, black pepper and a wee bit of sugar to sweeten things up just a tad.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

How to make celeriac remoulade

This celery salad is super easy to make. It is basically a case of prepping the celeriac root, making a dressing and mixing the two together – simples!

Preparing celeriac

First, peel the tough outer skin off the celeriac itself. You can do this with a very sharp strong peeler or use a knife and slice it off thinly.

Now to cut up the celeriac for the salad itself. There are many schools of thought on how best to cut celeriac for a celeriac remoulade recipe.

Some people use a mandoline slicer, you can use a grater or food processor too, but beware of making the pieces of celeriac too small so that they become mushy in the remoulade and lose their lovely crunch. You can use a Julienne peeler if you have one and this is a particularly popular method in France for making celeriac remoulade.

I far prefer to just use a sharp knife and cut my celeriac root into fine match sticks.

Step 2 is to quickly blanch the celeriac matchsticks in boiling water for about 30 seconds. This just softens it a tiny bit without losing its distinctive crunch.

For perfect blanching let the celeriac stand in the boiling water for a matter of seconds then tip into a colander and run under a really cold tap to chill it immediately and stop the cooking process.

Then simply pat your celeriac dry on a clean tea towel.

Now mix your remoulade dressing together in a small bowl.

Dump the celeriac into a bowl and stir through the remoulade dressing mixing the celeriac and dressing together well.

For best results cover your bowl in cling film and pop it into the fridge to chill for 30 minutes to an hour. This allows those marvelous flavours to come together and dance!

Finally, spoon your celeriac remoulade into a serving bowl and top with a sprinkling of fresh herbs. I have used dill on my celery root salad as I love the flavour and always have it growing in the garden.

That’s it, your celeriac remoulade is ready to serve, enjoy!

Storage

Your celery root remoulade will keep for up to 4 days covered in the fridge.

How to serve celery root remoulade

You can serve this delicious salad as part of a sharing platter at the start of a meal and have everyone help themselves to a little of this and that.

Celeriac remoulade is traditionally served alongside scallops and other seafood. But really in France, this celery root remoulade salad is served with practically anything from BBQ to pork chops, chicken to steak.

It also makes a great filling for sandwiches and wraps with other goodies alongside.

Looking for more super salads to try this summer? Then check these out before you go;

French grated carrot salad

Greek-style Panzanella salad

Kale and walnut salad

Greek fried beetroot salad

Watermelon and feta salad

And for even more inspiration why not visit my Salads and Sides Section, there are lots of lovely recipes there too.

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.