Céleri Rémoulade with Cured Ham
Why this recipe works
- Crisp but creamy: Coarsely grated celeriac keeps its bite while the mayonnaise-based dressing coats it evenly.
- Bright, well-balanced dressing: Lemon juice and Dijon mustard cut through the richness of the mayonnaise and keep the salad tasting fresh.
- Fast no-cook assembly: The whole dish comes together with grating, whisking and a brief chill, making it practical for lunch or a light starter.
Get the most out of this recipe
Ingredient notes
- Choose firm celeriac: Look for a root that feels heavy for its size, with no soft patches, as this gives the cleanest flavour and crispest texture.
- Use lemon to sharpen the dressing: Celeriac and mayonnaise both benefit from acidity, so adjust with a little extra lemon juice if the salad tastes too rich.
- Serve the ham separately: Keep the cured ham wrapped and add it at the last moment so it stays supple rather than drying out in the fridge.
Texture tips
- Grate coarsely: Use the coarse side of a box grater so the celeriac remains crisp instead of becoming wet or pulpy.
- Keep the chill brief: A short rest helps the dressing settle and slightly softens the celeriac without losing its fresh crunch.
Make-ahead tips
- Make the salad ahead: The rémoulade can be prepared in advance and kept chilled; stir before serving if it releases a little liquid.
- Store the ham apart: For the best presentation and texture, refrigerate the celeriac mixture and cured ham separately, then plate just before eating.
Authenticity notes
- Classic French salad: Céleri rémoulade is a familiar French cold salad, often served simply as part of a lunch plate, starter or charcuterie-style spread.
- Dressing variations: Some versions use whole-grain mustard or a little crème fraîche for a softer, lighter dressing while keeping the same sharp-savoury character.
Equipment you'll need
Ingredients
Instructions
- Peel the celeriac, then grate it coarsely into a mixing bowl. Squeeze over half the lemon juice straight away and toss well to stop it discolouring.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, fine sea salt, black pepper, and the remaining lemon juice to taste. The dressing should be tangy and well seasoned.
- Pour the dressing over the celeriac and mix until evenly coated. Cover and chill for 10 minutes so the celeriac softens slightly and the flavours meld.
- Finely chop the parsley and fold most of it through the rémoulade, reserving a pinch for the top. Taste and adjust with a little more lemon juice, salt, or pepper if needed.
- Divide the céleri rémoulade between two plates and sprinkle with the reserved parsley. Serve chilled with the cured ham alongside.
Recipe notes
Tips
- For the best texture, grate the celeriac on the coarse side of a box grater so it stays crisp rather than turning watery.
- If you are serving later, keep the ham separate and plate it at the last moment so it does not dry out.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder heat and a coarser texture.
- Replace some of the mayonnaise with crème fraîche for a lighter, slightly tangier dressing.
Storage
- Refrigerate up to 2 days
- Store the céleri rémoulade in an airtight container in the fridge; it may release a little liquid, so stir before serving. Keep the cured ham wrapped separately and add just before eating.
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Recipe overview
- Servings: 2 plates
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Mustard
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