Celeriac makes it’s way to our tables in the fall, roasted, mashed, and stewed. We’ve been enjoying some great storage crops in the beginning of this season’s shares and I’m surprised by how much I enjoyed this simple salad. Celeriac Remoulade is a classic french preparation, just mayonnaise, dijon, lemon and celeriac seasoned with salt and pepper. Enjoy this over salad, or even wrapped in lettuce as part of a simple supper – great way to beat the heat!
Celeriac can brown quickly once peeled, so whisk together the dressing ingredients before shredding the celeriac. This way you can toss the celeriac and dressing together right away. If you have a food processor with shredding attachment, making this is a breeze! I’ve also seen a similar attachment for Kitchenaid mixers that would work just as well. If you don’t just push up your sleeves and use a box grater!
Mix celeriac and dressing together, then salt and pepper to taste.
1 medium size celeriac root, peeled and grated
1/2 cup mayonnaise
3 tablespoons dijon mustard
juice from half a lemon
salt and pepper to taste
Whisk together dressing ingredients. Place grated celeriac in a large bowl. Toss dressing and celeriac together using tongs. When celeriac is thoroughly coated, taste and adjust salt and pepper. Serve over a bed of lettuce or on it’s own.
Variations. If homemade mayonnaise is your thing, use it! Vegans can sub vegennaise or other mayonnaise substitute.
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