Céleri rémoulade—shredded celeriac (celery root) in a mayonnaise-based dressing— is the French version of slaw. Peel a celeriac bulb with a chef’s knife, trimming away the gnarled brown skin to expose the pale flesh. Once peeled, it should be rubbed with lemon or soaked in acidulated water to prevent browning.
Recipe information
Yield
serves 4 to 6
Ingredients
1 medium bulb celeriac (about 1 1/2 pounds), peeled and grated
1/2 cup mayonnaise (page 282)
1 tablespoon Dijon mustard
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat-leaf parsley
Grated zest and juice of 1 lemon
Coarse salt and freshly ground black pepper
Preparation
In a bowl, combine the celeriac, mayonnaise, mustard, capers, tarragon, parsley, and lemon zest and juice. Toss to combine. Taste and adjust for seasoning with salt and pepper. Cover with plastic wrap and chill for up to 8 hours until ready to serve.
