Celeriac & Apple Remoulade
If you’ve never tried celeriac (celery root) before, this is the remoulade that’ll make you fall in love with it. Crisp, slightly nutty, and with just the right amount of tang, it pairs perfectly with sweet-tart apples and a tangy Dijon dressing. It’s fresh, crunchy, and ridiculously easy to throw together, because sometimes, the best dishes are the simplest.
Equipment
- mandolin
Ingredients
- 1 medium celery root (peeled and cut into matchsticks, see notes)
- 1 large Pink Lady or Granny Smith apple (quartered, cored, and cut into matchsticks)
- 1 large lemon (just the juice)
- ⅓ cup fresh flat-leaf parsley chopped
Dressing
- 3 tbsp apple cider vinegar
- 1 tbsp lemon juice optional
- 2 tsp Dijon or grainy mustard
- ⅓ cup extra virgin olive oil
- 2-3 tbsp mayonnaise optional, for a creamier remoulade
- Salt and pepper to taste
Instructions
- In a bowl, toss the celery root and apple with lemon juice to prevent browning.
- Add the chopped parsley and mix gently.
- In a separate bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, and mayonnaise (if using). Whisk until smooth.
- Season with salt and pepper to taste.
- Pour the dressing over the salad and toss to coat evenly.
- Taste and adjust seasoning as needed.
Notes
- For the best texture and consistency, use a mandolin to slice the celery root into thin disks, then cut them into matchsticks. This ensures even slices and makes the prep quicker!
- Using Mayo: Adjust the amount of mayo based on your preference for creaminess. –The more mayo, the richer and creamier the remoulade.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will develop, but the celery root and apple may soften. If the remoulade looks dry, refresh it with a little extra olive oil or a squeeze of lemon before serving.
- For the creamy version (with mayo), it’s best enjoyed fresh but can be stored for up to 1 day in the fridge. Stir before serving!
