Celery Root Remoulade (Celeri Remoulade)
Discover my version of this easy French salad full of crunchy, nutty celeriac matchsticks in a creamy, tangy dressing. Perfect as a starter or canapé when entertaining or alongside a host of dishes.
Servings: 4 servings as a starter
Ingredients
For the celeri remoulade:
- 100 g full-fat mayonnaise
- 150 g full-fat crème fraiche
- 2 tsp wholegrain mustard
- 1 lemon juiced
- 2 tbsp finely chopped chives
- Salt to taste
- 1 medium celeriac peeled
To serve:
- Finely chopped chives
- Sourdough
- Cured meats optional
Instructions
- In a large mixing bowl combine the mayonnaise, crème fraiche, wholegrain mustard, lemon juice and chives. Season generously with salt.
- Thinly slice the celeriac into 5 mm discs, then slice into matchsticks. Add the celeriac to the dressing and toss everything together to completely coat. Cover and leave to sit for 1 hour.
- Seving suggestion - as a canapé with toasts and cured meat:
- Just before serving, place a griddle pan over a high heat and toast the sourdough until nicely charred.
- Spoon the celeriac remoulade into a clean bowl and sprinkle with chives. Arrange the toasted sourdough onto a plate alongside a selection of cured meats (if using).
- Serve the sourdough toast and cured meat alongside the celeriac remoulade. Alternatively, add a spoonful onto each slice. Enjoy!
Notes
To store: Any leftovers can be kept in the fridge in an airtight container for up to 3 days.
Make ahead: It needs 1 hour for the flavours to mingle anyway. However, the Celeri Remoulade can be made up to 2 days in advance. Simply cover with cling film and chill in the fridge.
Prepping the celeriac: take care when peeling the celeriac. It is a rather knobbly and awkward shape. I like to use a sharp knife instead of a peeler as the skin is often tough, and run it down the outside of the vegetable to remove the skin. You may find it easier to cut it in half first.
Time saving tip: if you want to save time on all the chopping, grate the peeled celeriac instead. You can either use a box grater or the grating attachment on a food processor.
Make it vegan: you can easily make a vegan celeriac remoulade. Simply use a vegan mayonnaise and crème fraiche. I like Oatly’s Creamy Oat Fraiche.