Céleri Rémoulade (French Celeriac Salad)
Why this recipe works
- Sharpness balances richness: Lemon juice and Dijon mustard cut through the mayonnaise, giving the salad its classic tangy finish.
- Crisp but creamy: Raw celeriac keeps a firm bite while the dressing coats each matchstick evenly.
- Fast, no-cook method: The salad comes together quickly with simple whisking, tossing, and a short chill.
Get the most out of this recipe
Ingredient notes
- Choose firm celeriac: Look for a heavy, firm root without soft patches; fresher celeriac has a cleaner flavour and better crunch.
- Cut finely: Thin matchsticks give the dressing more surface area to cling to and make the raw celeriac easier to eat.
- Use lemon to balance: Add lemon gradually to brighten the dressing without making it overly sharp.
Texture tips
- For extra crunch: Serve soon after chilling, while the celeriac is still crisp and freshly coated.
- For even coating: If the dressing feels too thick, loosen it with a little more lemon juice before tossing.
Make-ahead tips
- Make ahead briefly: The salad benefits from a short chill, which helps the dressing settle and softens the celeriac slightly.
- Serve cold: Keep covered in the fridge and stir before serving to re-coat the celeriac.
- Best texture: It will keep for up to two days, but the texture is crispest on the day it is made.
Ingredient swaps
- Lighter dressing: Greek yoghurt can replace the mayonnaise for a tangier, lighter version.
- Sharper citrus: Lime can be used instead of lemon if you want a more pronounced citrus edge.
Equipment you'll need
Ingredients
Instructions
- Peel the celeriac, then cut it into fine matchsticks using a mandoline julienne or a sharp knife. Squeeze a little lemon juice over the celeriac as you go to help prevent browning.
- In a mixing bowl, whisk together the mayonnaise, Dijon mustard and the remaining lemon juice until smooth. Season with the fine sea salt and black pepper.
- Add the celeriac matchsticks to the dressing and toss thoroughly until evenly coated. Taste and adjust with a little more lemon juice, salt or pepper if needed.
- Cover and chill for 10 minutes so the flavours meld and the celeriac softens slightly. Serve cold.
Recipe notes
Tips
- For the neatest matchsticks, trim the celeriac into a stable block before julienning.
- If the dressing feels too thick to coat evenly, loosen it with a little extra lemon juice and toss again.
Substitutions
- Replace Mayonnaise with Greek yogurt for a lighter, tangier dressing.
- Replace Lemon with lime for a sharper citrus note.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. Stir before serving; if it loosens slightly as it sits, simply toss to re-coat the celeriac.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Mustard
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