Celery Root Remoulade
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Celery root remoulade (French) céleri rémoulade) is an easy-to-make, delicious, and refreshing salad often served in French bistros and cafes. Fresh, crunchy celery root is thinly sliced (or coarsely grated) and mixed with a velvety remoulade, a mayonnaise-based sauce with tart mustard. The salad can be served as a cold appetizer or as a side dish for seafood and meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg of celery root
- 1 and 3/4 teaspoons coarse salt
- 3 tablespoons freshly squeezed lemon juice
- 1 cup of quality mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp. grainy mustard
- 2 tsp champagne vinegar or white wine vinegar
- A pinch of freshly ground black pepper
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Recipes with similar ingredients: celery root, champagne vinegar, wine vinegar, whole grain mustard, Dijon mustard, lemon juice, mayonnaise
Cooking the dish according to the recipe:
- Peel the celery root with a serrated knife, removing the brown skin, like you would a pineapple. Slice it into thin strips using a vegetable peeler or a food processor fitted with a coarse mandoline attachment. When using a food processor, apply gentle pressure as you feed the celery to ensure coarser strips. Place the celery in a large bowl, sprinkle with 1.5 teaspoons of salt and 2 tablespoons of lemon juice; let it sit at room temperature for about 30 minutes.
- Meanwhile, in a small bowl, combine the mayonnaise, both mustards, the remaining 1 tablespoon lemon juice, vinegar, the remaining 1/4 teaspoon salt, and black pepper. Stir enough dressing into the salad to lightly moisten it (you may have some dressing left over). Serve cold or at room temperature as a dipping sauce, such as seafood dishes.
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