Easy Celeriac Remoulade

Celeriac remoulade is reminiscent of summer holidays in France and can be bought the year round. However, this gnarly root vegetable really comes into season late autumn and right through the winter, so I make this salad pretty much all year round.

This salad adds great crunch and texture to any main dish its served with. It's versatile, so I enjoy it with a variety of meat, seafood and vegetable based dishes.

However, over the summer months it really is the perfect barbecue side salad as it pairs really well with grilled meats.

Recipe ingredients

• Celeriac - I use one medium sized celeriac which serves 6 as a side salad.
• Lemon - I use a combination of fresh lemon juice and water combined to store the celeriac once its been prepared. The lemon juice stops the celeriac from oxidising and stops it from turning brown while you prepare everything else.
• Fresh herbs - I used fresh chives and parsley in this salad.

Remoulade sauce ingredients

• Mayonnaise - For ease, I used regular store-bought mayonnaise to form the base of the sauce. If time allows you can make your own Homemade Mayonnaise.
• Mustard - I use 2 tablespoons of Dijon mustard in this sauce, you can add more or less mustard depending on taste.
• Lemon - I use the juice of 1 lemon to flavour the sauce. Lemon works really well with the flavour of celeriac and the fresh herbs. You can use white wine vinegar if you don't have lemon.
• Seasoning - I season the sauce with sea salt and black pepper.

How to make celeriac remoulade

• Prepare the celeriac by removing the tough outer skin and cut into quarters (to fit into food processor funnel).
• Pour the juice of 1 lemon and the water into a large bowl.
• Fix the thin slicing blade to your food processor and feed the celeriac through the funnel.
• Remove the slices and using a sharp kitchen knife, cut the slices of celeriac into really thin strips. Place the celeriac strips immediately into the bowl of lemon water to stop is oxidising and turning brown.

• Place all the ingredients for the salad dressing into a large bowl and whisk to combine.

• Drain the celeriac through a fine sieve and add to the bowl with the dressing. Add the fresh herbs and give the salad a good mix, ensuring the celeriac is completely coated in the dressing.
• Taste the remoulade and add more salt and black pepper if required.
• Cover the bowl and place the bowl in the fridge for 30 minutes to allow the celeriac to soften a little before serving.

Equipment

I've used my food processor and a sharp kitchen knife to produce the thin strips of celeriac. However, if you have a mandolin, you can use that to cut the celeriac into fine strips without the need to use a food processor first.

If you don't have a food processor or mandolin you can just use a kitchen knife to slice and then cut the celeriac into thin strips. You can use a course grater, but I find this breaks the celeriac down too much and you loose too much of the crunch and texture of the vegetable.

Recipe variations

• Carrot - Add some fine strips of carrot to the mix, as celeriac has a slightly sweet flavour which works well with sweet carrot.
• Herbs - I love adding fresh herbs to this salad. I opted for parsley and chives, but you could add other fresh herbs like basil, dill, tarragon or savoury.
• Pickles - Pickles make a great addition to a remoulade. Try adding a handful of capers, or chop up some dill pickles and stir those through.
• Acid - I've used lemon juice to flavour the dressing as it pairs really well with the other flavours in this salad. You could swap lemon juice for white wine vinegar.

Serving suggestions

Celeriac remoulade is a great side salad that can be served with a variety of meat, seafood and vegetable based dishes. Try it with Bacon Wrapped Pork Fillet, Italian Style Chicken Breast with Ham, or my Baked Salmon Fillet.

It also works really well with grilled meats, so serve it at your next barbecue with a variety of other tasty sides salads like my Warm Vegan Potato Salad, or this Easy Bean Salad.

Useful hints and tips

1. Check seasoning and add more salt and pepper if needed. Proper seasoning really does make all the difference to the finished salad.
2. If time permits, make this celeriac remoulade ahead of time and set aside to sit. This allows the acid in the dressing to soften the celeriac. Half an hour is sufficient but longer if you have time. Just give everything a stir to recombine when ready to serve.
3. Mayonnaise and Dijon mustard are generally gluten free, however I always recommend checking the labels if serving coeliacs and gluten free diners.
4. Containing no dairy this side dish is suitable for dairy free and vegan diners.
5. Allergy advice: gluten free, dairy free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this recipe then try some of my favourite salad sides:

• Easy Corn Salsa
• Fresh Tomato Salsa
• Easy Guacamole
• Avocado Cream
• Easy Bean Salad
• Spicy Chickpea & Carrot Salad
• Fennel & Apple Slaw

For other fresh salad ideas, head to my Best Salad Recipes post where you will find links to all my favourite salads and salsas in one place.