Celeri remoulade is a classic French salad that features only 1 vegetable! This is a no cook salad too. It simply cannot get any easier than this, and you’ll be surprised how delicious it tastes.
Have a bowl of water ready. Add the juice of ½ a lemon. This is for the celeriac to stop it from browning.
Cut off both ends of the celeriac. Place it flat side down and either peel or cut off the skin.
Then slice the celeriac thinly by hand or by using a mandoline—julienne into thin matchsticks and place in the bowl of lemon water.
Salad Dressing
To make the remoulade sauce, add the mayonnaise, Dijon mustard, juice of ½ lemon. Mix until well combined. If you feel it’s too thick, add 1 tbsp of full cream milk at a time until you’re happy with the consistency.
Assembly
Dry out the celeriac on paper towels. Add the sauce remoulade, season with salt and pepper and toss until well combined,
Place in the refrigerator for an hour before eating.
When serving, garnish with some parsley leaves and top with some freshly ground pepper.
Video
Notes
If celeriac is not in season, kohlrabi is the perfect substitute. Still crunchy and works perfectly with the sauce remoulade.
The thickness of the sauce remoulade is a personal choice. I think it’s perfect without the full cream milk, but you can certainly add a little at a time until you get the consistency you like.
For a vegan option, use vegan mayonnaise and omit the milk. You can thin it out with a touch of water or extra lemon juice.