Celeriac remoulade
A fresh and crunchy celeriac salad tossed in a bright, zesty dressing and left to soften for perfectly balanced flavour and texture.
Updated : 18 December, 2025
Easy
About 45 min.
Ingredients
650 grams
Celery root
1
Lemon
6 tablespoon
Mayonnaise
1 tablespoon
Dijon mustard
0.5
Lemon
pinch
Sugar
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Peele and slice the celery root into thin matchsticks.
Step 2
Place the celeriac in a bowl and pour over about 100ml/3½fl oz cold water. Add the lemon juice and toss thoroughly so the celeriac is well coated and doesn’t discolour.
Step 3
In a separate bowl, combine all of the dressing ingredients and season with salt and pepper to taste.
Step 4
Drain the celeriac well, add it to the dressing and mix until evenly coated. Leave the salad to stand for 30 minutes before serving, allowing the celeriac to soften and absorb the flavours.
Author note
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