Celeri Remoulade

Celeri remoulade is crisp, creamy, and bright, with the earthy freshness of celeriac sharpened by lemon and Dijon mustard. Parsley and capers add little bursts of herbaceousness and briny lift, making this simple salad taste refined despite its short preparation.

Nutrition · per serving

253kcal

2.8gProtein

11.8gCarbs

22.1gFat

4.7gFiber

2 servings

Ingredients

9 items

Salade

celeriac, peeled300 g

lemon juice20 ml

flat-leaf parsley, finely chopped10 g

capers, drained and roughly chopped15 g

Remoulade

mayonnaise80 g

Dijon mustard20 g

lemon zest, finely grated1 tsp

black pepper1/4 tsp

fine salt1/4 tsp

Tips

•For the best beginner-friendly result, use the coarse side of a box grater instead of cutting matchsticks by hand.
•If making ahead, cover and refrigerate for up to 6 hours; the flavor improves slightly as it sits.
•Serve with crusty bread, alongside a green salad, or as part of a simple French-style starter plate.

Steps

1
Peel the celeriac well, trimming away all knobbly outer skin. Julienne it into very fine matchsticks, or grate it coarsely for a more classic bistro texture. Toss immediately with the lemon juice so it stays pale and fresh.
300 g celeriac, peeled20 ml lemon juice
2
In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon zest, black pepper, and salt until smooth. The dressing should taste punchy because the celeriac will mellow it.
80 g mayonnaise20 g Dijon mustard1 tsp lemon zest, finely grated1/4 tsp black pepper1/4 tsp fine salt
3
Add the dressed celeriac to the bowl along with the chopped parsley and capers. Mix thoroughly until every strand is lightly coated; if it looks dry, keep folding for 20-30 seconds, as the celeriac will release a little moisture and loosen the sauce.
300 g celeriac, peeled10 g flat-leaf parsley, finely chopped15 g capers, drained and roughly chopped
4
Let the salad rest for 5 minutes to slightly soften and absorb the dressing. Taste and adjust with a little more salt, pepper, or lemon if needed, then serve chilled or cool. It is ready when the celeriac is still crisp but no longer raw-harsh.

Origin & History

Celeri remoulade is a classic French bistro and deli salad built from celeriac bound in a mustardy mayonnaise dressing. It became especially popular as an easy make-ahead starter in Parisian cafes and home kitchens, where its sharp, creamy, and crunchy character is highly valued.

french celeriac vegetarian salad starter no-cook bistro

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Celeri Remoulade

Steps

Peel the celeriac well, trimming away all knobbly outer skin. Julienne it into very fine matchsticks, or grate it coarsely for a more classic bistro texture. Toss immediately with the lemon juice so it stays pale and fresh.

300 g celeriac, peeled20 ml lemon juice

In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon zest, black pepper, and salt until smooth. The dressing should taste punchy because the celeriac will mellow it.

80 g mayonnaise20 g Dijon mustard1 tsp lemon zest, finely grated1/4 tsp black pepper1/4 tsp fine salt

Add the dressed celeriac to the bowl along with the chopped parsley and capers. Mix thoroughly until every strand is lightly coated; if it looks dry, keep folding for 20-30 seconds, as the celeriac will release a little moisture and loosen the sauce.

300 g celeriac, peeled10 g flat-leaf parsley, finely chopped15 g capers, drained and roughly chopped

Let the salad rest for 5 minutes to slightly soften and absorb the dressing. Taste and adjust with a little more salt, pepper, or lemon if needed, then serve chilled or cool. It is ready when the celeriac is still crisp but no longer raw-harsh.