Celeriac Remoulade (Celery Root Salad)

By Cheryl Forberg
Celeriac, also known as celery root or knob celery, is a root vegetable that can be enjoyed cooked or raw. While many of us know celery root as a hot creamy purée served with roast chicken or meat, a raw version is easy to enjoy in the summer months as a salad. In “Mastering the Art of French Cooking,” Julia Child said, “Underneath the brown, wrinkled exterior of celery root there is white flesh with a bright celery flavor and crisp texture.” There’s no simpler yet more delicious way to prepare this root vegetable than in a crunchy salad the French (and Julia!) call Celeriac Remoulade.

Remoulade is a classic French mayonnaise-based sauce with an infinite number of variations. While some people compare it to American tartar sauce (mayo, lemon, dill, pickle relish), it’s actually a bit more complicated than that. While remoulade can be made using prepared mayonnaise, classically, it is made with homemade mayonnaise to which a variety of different flavors and seasonings can be added: onion, shallot or garlic; capers, lemon, anchovies; dill, tarragon, parsley; a Danish version adds curry powder and I love it.

With spring and summer around the corner, BBQ season is upon us. Whether packing a picnic or entertaining outdoors, try adding Celeriac Remoulade to your summer entertaining repertoire.

The version I am sharing today is ultra-easy because my simple dressing uses prepared mayonnaise. I am also enlisting my food processor to grate this knobby (peeled first, please!) vegetable rather than julienne by hand. While the classic version uses all celery root, I use a mix of celery root and sliced fennel. Hope you enjoy!

Celery Root and Fennel Salad
Makes 6 to 8 servings

Note: peeled celery root (celeriac) oxidizes/browns very quickly. As soon as you peel it, rub the surface with lemon halves. When you have sliced or grated it, immediately toss well with lemon/water mixture*.

Ingredients
For the salad:
2 tablespoons fresh lemon juice + 2 tablespoons water*
1 Melissa’s celery root (celeriac; about six ounces), peeled, very thinly sliced on a mandoline, or grated in food processor (about four cups)
1 Melissa’s fennel bulb, very thinly sliced on a mandoline (or in a food processor). Save any fronds for garnish

For the dressing:
½ cup mayonnaise
1 tablespoon plain Greek yogurt
1 tablespoon Dijon mustard
1 teaspoon champagne or white wine vinegar
Kosher salt and Melissa’s Rainbow Peppercorns

Garnish:
Italian parsley leaves and fennel fronds

Preparation
In a large mixing bowl, gently toss the celeriac and fennel. Set aside in refrigerator.
In a small bowl, combine dressing ingredients with a whisk. Pour dressing over salad and toss well. Garnish with Italian parsley and fennel fronds. Season with more salt and pepper if needed.