Celery Root Remoulade

We've had a recipe for celeriac before, but this is for a raw salad. It just takes a few minutes to make, and it's very simple. Serve it as you would coleslaw.

Celery Root Remoulade

Serves 3 to 4

  • 1 medium celery root
  • Salt and pepper
  • Juice of 1 lemon
  • 3 tbsp Dijon mustard
  • 1/2 cup mayonnaise
  • 2 tbsp heavy cream
  • Parsley for garnish
  1. Peel the celery root and cut it into julienne about 1/8 inch thick, with a knife or a mandoline or with the special attachment of a food processor.
  2. In a bowl stir in rest of ingredients except the parsley. Toss in the celery root. Taste and correct for seasoning and let stand for at least 15 minutes before serving. Mound it on a plate and sprinkle with parsley.

From Chez Panisse Vegetables by Alice Waters (1996, William Morrow Cookbooks)