Celery root (or celeriac if you prefer), is NOT the most beautiful vegetable. It’s seriously funny looking, odd-shaped and even kind of hairy…but I just love it! It tastes like a cross between celery and parsley and you can eat it raw or cooked. I remember when I was young, Celery Rémoulade was one of my favorite salads but I never really knew what it was! It’s a good thing I didn’t know it was this weird vegetable because I probably would have refused to eat it!
This is really a classic French bistro dish and a wonderful side to almost anything… crunchy juliennes of celery root smothered in lemon juice and tossed with a creamy rémoulade dressing. DÉLICIEUX! This recipe is adapted from Anthony Bourdain’s Les Halles Cookbook. I’m a huge fan of his and I love his Les Halles restaurant in New York City.
Celery Rémoulade
Prep time
Total time
Author: Adapted from Les Halles Cookbook
Serves: 4 portions
Ingredients
- 1 pound celery root, peeled
- 1 lemon, juiced
- ¼ cup mayonnaise
- 2 tbsp. Dijon mustard
- 1 tbsp. walnut oil (or olive oil if you don't have any walnut oil)
- Salt and freshly ground pepper
Instructions
- Cut the celery root in thin slices. A mandolin is ideal here but if you don't have one, not to worry, just slice your celery root very thin (about ⅛ inch).
- Pile a few slices on top of each other and slice into thin juliennes. Continue until you're all done.
- Transfer to a bowl and add your lemon juice as soon as possible, it will prevent your celery root from browning.
- In a small bowl, combine the mayo, Dijon and walnut oil. Stir well. Add to the celery root julienne.
- Toss and season to taste with salt and pepper.
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