Céleri Rémoulade (French Celeriac Salad) | Classic Creamy Celeriac Side Dish Recipe
Céleri Rémoulade is a classic French salad featuring crisp, shredded celeriac coated in a creamy, tangy dressing made from mayonnaise, Dijon mustard, and lemon juice. This refreshing side dish is perfect for adding a zesty crunch to any meal and showcases the unique, earthy flavor of celeriac.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: French
- Diet: Vegetarian
Ingredients
Salad
- 1 large celeriac (celery root), peeled and shredded
Dressing
- ¾ cup mayonnaise
- 1 tbsp Dijon mustard
- Juice of 1 lemon (divided)
- 2 tbsp full cream milk (optional)
- 1 stalk flat leaf parsley, finely chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the celeriac: Peel the celeriac with a sharp knife or vegetable peeler until all rough outer skin is removed. Grate or finely shred the celeriac into thin strips using a box grater or food processor. To prevent browning, immediately toss the shredded celeriac with half of the lemon juice.
- Make the dressing: In a mixing bowl, combine the mayonnaise, Dijon mustard, the remaining lemon juice, and optional milk. Whisk until smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Combine salad and dressing: Add the shredded celeriac to the dressing and mix thoroughly to ensure all pieces are evenly coated with the creamy sauce.
- Add parsley and chill: Stir in the finely chopped flat leaf parsley for freshness and color. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld and the celeriac to soften slightly.
- Serve: Give the salad a final stir, adjust seasoning if needed, and serve chilled as a side dish alongside meats, sandwiches, or other French-inspired fare.
Notes
- For a lighter version, substitute some or all of the mayonnaise with Greek yogurt.
- Adding a pinch of celery salt can enhance the celery flavor of the celeriac.
- Serve within 1-2 days for optimal freshness as the salad can darken over time despite lemon juice.
- The optional milk thins the dressing slightly for easier mixing but can be omitted for a thicker consistency.
- If you prefer a more pronounced mustard flavor, increase the Dijon mustard to 1½ tablespoons.
