Ubiquitous in France, this Classic French Celery Root Remoulade features raw celery root sticks tossed in a creamy mayonnaise and Dijon dressing with bits of tangy cornichons. It is a very popular salad in France, often served as a starter in school cantines, in bistros and sold in plastic-sealed containers in grocery stores or at the local butcher – often alongside the equally beloved “Carottes Rapées”. It’s a breeze to recreate at home, and tastes both crisp and creamy, tangy and smooth – it has it all!
- Celery root (or Celeriac/celery knob), tends to be overlooked, but it shouldn’t be! This root vegetable has a fantastic white flesh that tastes nutty and is equally as good eaten raw or cooked. When sourcing for Celery root, look for one that feels firm and heavy for its size. Don’t worry about the dirt and “hairs” on the outside; this will all get peeled off.
- This recipe is a great way to practice your julienning technique. Which means, the celery root needs to be cut into 1/8-inch thin long strips, similar to matchsticks – what we call in French as “julienne”. If you are looking for tips and techniques on julienning vegetables, I recommend this video.
- If you are in a rush or would like to skip julienning the celery root by hand, you can always coarsely grate it, using a mandoline, a Julienne Peeler, a Food Processor or a Box Grater. However, make sure you do not grate it too thick or too finely. If the sticks are too big, they will be too crunchy and unpleasing to chew on. If too small, they will loose their crunch once tossed in the dressing.
- My version of this classic French Celery Root Remoulade is on the lighter side. For the dressing, most recipes call for at least ½ cup of mayonnaise or sometimes 1 whole cup. I personally think that ¼ cup of mayonnaise is enough, but feel free to adjust if you wish.
- Lastly, for the sake of authenticity, it should be mentioned that the Larousse Gastronomique’s recipe includes cornichons, capers and fine herbs – staying true to the “real” Remoulade sauce. However, I don’t think I have ever encountered a bowl of Celery Root Remoulade made with capers, and very rarely with herbs. Most modern recipes include the dressing only (no add-ons), or a few bits of cornichons which I really like.
I hope you’ll love this Classic French Celery Root Remoulade as much as I do! Enjoy it as a starter, or as a side along grilled meats, fish or seafood. This salad only gets better as it sits for a few hours – so this is a great recipe to make ahead.
You may also like:
- Classic French-Style Potato Salad
- Provençal Chickpea Salad with Olives, Anchovies and Celery
- French-Style Couscous Salad
- Herby Sugar-glazed Spring Vegetable Jardiniere
- Frisée with bacon and eggs
1 medium Celery Root (500-600g)
1 tbsp (15ml) lemon juice
¼ cup (62.5ml) mayonnaise
2 tbsp Dijon Mustard
5-6 French cornichons, diced (or gherkins)
1 tsp salt
½ tsp freshly ground black pepper
Optional: 1 tbsp capers
Make sure you read the cooking notes before you start.
Step 1 – Peel the celery root and julienne/grate it into 1/8-inch thin long strips similar to matchsticks. Place sticks in a bowl and sprinkle with lemon juice as you grate so the celery root doesn’t turn brown.
Step 2 – In a large bowl, combine the mayonnaise, Dijon mustard, diced cornichons, salt and pepper (and optional: 1 tbsp capers). Whisk with a fork to combine.
Step 3 – Add the celery root and toss until evenly combined.
Cover bowl with plastic film and chill for at least 2 hours before enjoying. The Celery Root Remoulade gets better as it sits, as it allows the celery root to soften and absorb flavours.
Did you make this recipe?
I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench and hashtag it #pardonyourfrench. Bon Appétit!