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Celeri Remoulade

Name: Celeri Remoulade
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: French
Ingredients: 300 g celeriac, peeled; 20 ml lemon juice; 10 g flat-leaf parsley, finely chopped; 15 g capers, drained and roughly chopped; 80 g mayonnaise; 20 g Dijon mustard; 1 tsp lemon zest, finely grated; 1/4 tsp black pepper; 1/4 tsp fine salt

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.

15 min

2 servings

253 kcal

French

Ingredients

Salade

300 gceleriac, peeled
20 mllemon juice
10 gflat-leaf parsley, finely chopped
15 gcapers, drained and roughly chopped

Remoulade

80 gmayonnaise
20 gDijon mustard
1 tsplemon zest, finely grated
1/4 tspblack pepper
1/4 tspfine salt

Instructions

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.
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.
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.
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.

Nutrition per serving

253 kcal

Calories

Protein

11g

Carbs

22g

Fat

Fiber

Notes

•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.

Background

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.

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