Céleri Rémoulade, France - Hors d'Oeuvre

The European continent is well-known for delectable and colorful salads prepared with a wide variety of fresh, cooked or marinated vegetables. Céleri Rémoulade is a traditional French salad, usually served as an hors d’oeuvre. The salad is mainly prepared with Celeriac, also called Celery Root, a root vegetable originating in the Mediterranean Region. Celeriac has an earthy flavor, cream-colored flesh that can be eaten cooked or raw. Céleri Rémoulade is classically flavored with the mayonnaise, mustard, capers and condiments. In our recipe, we add celery leaves for extra flavor, lemon juice and a European style mayonnaise. Céleri Rémoulade is an easy-to-prepare salad that has a crispy texture and a wonderful flavor.

Celeriac (Celery Root) – 1 large (800 grams (1.7 pounds))
Celery Leaves – 10 grams (0.3 ounces)
Mayonnaise – 5 tablespoons
Lemon – ½ large lemon
Sea Salt – ½ teaspoon
Freshly Ground White Pepper – ½ teaspoon

Step 1

Remove the celeriac’s outer surface with a knife, first cut into quarters, then cut into 8 equal pieces. Cut each piece into thin slices, then stack the slices and julienne into thin strips. Place the julienned celeriac in a large bowl, squeeze the lemon juice of ½ large lemon and toss them together to prevent discoloration.

Step 2

Slice thinly the celery leaves and add to the large bowl. Add the mayonnaise, sea salt and freshly ground white pepper. Mix thoroughly, then leave in the refrigerator for 1-2 hours.