celeri remoulade

Céleri Rémoulade

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.

celeri remouladeCelery 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).
 

Céleri Rémoulade
Print Recipe
The French version of the coleslaw.
Servings Prep Time
6 15
Servings Prep Time
6 15
Céleri Rémoulade
Print Recipe
The French version of the coleslaw.
Servings Prep Time
6 15
Servings Prep Time
6 15
Ingredients
Servings:
Instructions
  1. Grate the celery root and the apple. Or run through a food processor's julienne blade.
  2. Put the grated ingredients in a deep bowl, sprinkle with juice of a 1/2 freshly-squeezed lemon so they don't turn black.
  3. Prepare the dressing: mix the leftover ingredients and fold with the grated celeriac and apple.
  4. Season the salad with salt and pepper.
  5. Sprinkle a bit of chopped parsley before serving.

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