Céleri Rémoulade

This simple French salad makes a wonderful first course for a dinner party; at lunchtime you might serve it as a side with a sandwich jambon on a crusty baguette or other sandwich. Or invite it to a pot-luck picnic! If you forget to buy the crème fraîche or want to do without, just add an extra 1/4 cup of mayo. Be sure to let the céleri rémoulade sit for an hour or two — or overnight in the fridge — to let the flavors meld. 


READ: “
Easy-to-make homemade mayo unlocks a world of French bistro and American classics”

This dish is really best using homemade mayo, but for a quicker, easier version store-bought mayo is fine. The exact herbs you use aren't important, as long as you be sure to include a good amount of chopped parsley. Ditto the optional chopped cornichons and capers — use them or don't use them (tweaking the amounts if you like) according to your own taste.

Serves 6 to 8.

Ingredients

1/2 cup homemade mayonnaise (preferable) or store-bought mayonnaise

4 tablespoons crème fraîche

2 teaspoons Dijon mustard

2 to 3 tablespoons chopped fresh herbs including Italian parsley (any combination of parsley, tarragon, chives and chervil, or just parsley)

1 tablespoon cider vinegar or white wine vinegar

2 tablespoons chopped cornichons (optional)

2 tablespoons chopped capers, drained first (optional)

Sea salt and freshly ground black pepper

1 large celery root (about 1 pound)

Instructions

1. First make the sauce: In a small bowl, combine the mayonnaise, crème fraîche, Dijon mustard, herbs, vinegar and cornichons and capers (if using). Add salt and pepper to taste and set aside. (Note: The sauce can be made up to three days in advance and stored in the fridge.) 

2. Use a small, sharp paring knife to peel the celery root, then cut it into 1/8-inch slices using a mandolin or sharp chef's knife. Then make stacks of the slices and use a knife to cut them into 1/8-inch julienne. 

3. Place the julienne celery root in a large mixing bowl, and add enough of the sauce to moisten it nicely, stirring to combine. Taste it, and add more sauce or salt and/or pepper as needed. Cover it and let it sit in the fridge for at least an hour, or overnight, before serving.


Céleri Rémoulade

Céleri Rémoulade

Yield: 6 - 8
Author: Leslie Brenner
Céleri RémouladeThis simple French winter salad makes a wonderful first course for a dinner party; at lunchtime you might serve it as a side with a sandwich jambon on a crusty baguette. If you forget to buy the crème fraîche or want to do without, just add an extra 1/4 cup of mayo. Be sure to let the céleri rémoulade sit for an hour or two -- or overnight in the fridge -- to let the flavors meld. The exact herbs you use aren't important, as long as you be sure to include a good amount of chopped parsley. Ditto the optional chopped cornichons and capers -- use them or don't use them (tweaking the amounts if you like) according to your own taste.Homemade mayonnaiseMakes about one cup. Be sure to have all your ingredients at room temperature. The whole key to making mayo is forming a stable emulsion -- the marriage of the egg yolks and oil -- first. To do this, you need to add the oil very, very slowly in the beginning -- no more quickly than about a tablespoon at a time. Once a thick emulsion has been established -- when it starts to look like mayo -- you can add the oil a little more quickly. But as a many-time victim of broken mayos, I like to continue adding it slowly. If it does break on you, don't fret: You can fix it. See the mayo recipe in the recipe file to learn how.

Ingredients

  • 1/2 cup homemade (preferable) or store-bought mayonnaise
  • 4 tablespoons crème fraîche
  • 2 teaspoons Dijon mustard
  • 2 to 3 tablespoons chopped fresh herbs including Italian parsley (any combination of parsley, tarragon, chives and chervil, or just parsley)
  • 1 tablespoon cider vinegar or white wine vinegar
  • 2 tablespoons chopped cornichons (optional)
  • 2 tablespoons chopped capers, drained first (optional)
  • Sea salt and freshly ground black pepper
  • 1 large celery root (about 1 pound)

Instructions

  1. In a small bowl, combine the mayonnaise, crème fraîche, Dijon mustard, herbs, vinegar, plus cornichons and capers (if using). Add salt and pepper to taste and set aside. (Note: The sauce can be made up to three days in advance and stored in the fridge.)
  2. Use a small, sharp paring knife to peel the celery root, then cut it into 1/8-inch slices using a mandolin or sharp chef's knife. Then make stacks of the slices and use a knife to cut them into 1/8-inch-thick julienne.
  3. Place the julienne celery root in a large mixing bowl, and add enough of the rémoulade sauce to moisten it nicely, stirring to combine. Taste it, and add more sauce or salt and/or pepper as needed. Cover it and let it sit in the fridge for at least an hour, or overnight, before serving.
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Salads, Appetizers, Starters
French
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