Remoulade is one of those words that came up in French menus very often – from the little Nomads school to high-end restaurants… Remoulade is a cute name for a mayo-based dressing. I first encountered it in a restaurant where I had a fish pate called remoulade de maigre. More often, a typical remoulade is mixed in with celery root to make a splendid, refreshing, and light salad – céleri rémoulade, often served in charcuterie shops across France, and as omni-present in the country as a cabbage salad in Russia or coleslaw in the US.
Celery root is a bit off-putting, knobby and shapeless. Bigger sized bulbs can be stringy and tough. Chop off the wider end and the opposite, then quarter and peel. If you feel the ends are tough and stringy, cut them off and save / freeze to add when making broth. Now, take out your powerful food processor and grate the root, then add an apple and grate it as well (add two if you have a big root).