Oxbow Farm & Conservation Center

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Classic Celeriac Remoulade

This is a classic French bistro salad and a great winter salad to brighten up a meal. Sometimes I use stone-ground mustard for a little more rustic salad. Adapted from a recipe by Emeril Lagasse on the Food Network

 


  • 2 small celery root (celeriac), 12-16 oz
  • 1 1/4 tsp salt
  • 2-3 tsp lemon juice
  • 1/4 C Dijon mustard
  • 3 T hot water
  • 1/2 C olive oil
  • 2 T red wine vinegar
  • freshly ground white pepper
  • 2 T finely chopped mixed soft herbs, such as parsley, chives, thyme, marjoram
  • 1 tsp minced gherkins
  • 1 tsp minced drained capers

  • Working quickly, peel the celery root with a sharp knife. Slice into think slices and then cut into match-sticks. Or grate finely in a food processor fitted with the shredding blade. Immediately toss with the salt and lemon juice. Set aside.

  • Place the mustard in a mixing bowl and, while whisking, slowly drizzle in the hot water. When the water is completely incorporated, drizzle in the oil, little by little, until completely incorporated. Add the vinegar, little by little, to form a smooth emulsion and season with white pepper. Stir in the herbs, gherkins, and capers. Add the dressing to the celeriac, to taste. Serve immediately or allow to sit, refrigerated, in a nonreactive airtight container, for 2 hours and up to 2 days.