A classic French bistro-style salad, matching crisp, shredded celeriac with a tangy, creamy dressing. A no-cook side that comes together in minutes.
Ingredients
peeled and coarsely grated or julienned
juiced
finely chopped
to taste
to taste
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smokeandsoil.com/recipes/celeriac-remoulade
by L Field
Prep
15 min
Total
15 min
Serves
4
Level
Easy
Method
prep
Ingredients
Health Notes
Celeriac is a good source of fibre, vitamins C and K, and antioxidants.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
120
kcal
2g
protein
10g
carbs
8g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
A classic, sharp vinaigrette with Dijon mustard, perfect for dressing salads or grilled vegetables.
Prepare the Celeriac
Start by preparing the celeriac. Peel the tough outer skin, then either grate it coarsely using a box grater or cut it into fine matchsticks (julienne). Place the prepared celeriac into a large mixing bowl.
Make the Dressing
In a separate, smaller bowl, combine the crème fraîche, Dijon mustard, and the juice of half a lemon. Whisk everything together until you have a smooth, creamy dressing. Season with a pinch of sea salt and a few grinds of black pepper.
Combine and Serve
Pour the dressing over the shredded celeriac. Add the chopped flat-leaf parsley, if using. Gently fold everything together until the celeriac is evenly coated. Taste and adjust the seasoning if needed before transferring to a serving dish.
Health Notes
Celeriac is a good source of fibre, vitamins C and K, and antioxidants.
Per serving (estimate)
120
kcal
2g
protein
10g
carbs
8g
fat
