The other day I was watching Jamie’s 30 minute meals (hey, I was on the elliptical doing a 30 minute cardo routine!!!) and saw a short part of a Celeriac Remoulade (it’s a mayo-type dressing) that I knew I would have to make for dinner. It turned out to be only an inspiration due to ingredients on hand but after searching the web, I came across Laura Calders Celeriac Remoulade, which resembled my salad a lot more (really, I only spotted it after I made mine for dinner the other night, really!)
It was already dark out, that's why the photo sucks! 
One of the things that caught my eye in Jamie’s recipe was the prosciutto, but I completely forgot to add it in the end so we just had it plain 
. I have to admit, I did not love the dressing and if I were to do this again (very likely as I adore raw celeriac) I would alternate the dressing to something else…I thought it was a bit too acidic not enough balance, but I really did love the contrast of the smooth Dijon to the Grainy Dijon (maybe all I needed was to add a touch of honey, since my granny smith was not as sweet as Jamie’s pear?).
Celeriac Remoulade
Ingredients:
- 1/4 to 1/2 of a celeriac, cleaned, peeled and julienned (I have a wonderful julienne grater that makes this so easy)
- 1 granny smith apple, washed but not peeled and julienned (the green of the peel adds a lovely light, fresh colour)
- a handful of chopped flat leaf parsley
Dressing:
- 2 tbsp Dijon Mustard
- 2 tbsp grainy Dijon Mustard
- 2 tbsp white wine or champagne vinegar
- 4-6 tbsp EVOO
- 1-2 pinches of flaked hot peppers
Directions:
- Mix the celeriac, apple and parsley together well and toss with the dressing.
- Enjoy.
- If you plan to have this on more than one day, I would only dress what I am eating now, so that it doesn’t get all soggy!
Such a refreshing salad Eva. I am on the look out for new salad recipes and this one sounds really interesting..thank you for sharing
Thanks Sawsan, it’s a lovely change to ordinary coleslaw!
I’m really impressed Eva with how you have chopped these vegetables (or used one of those gadgets that I bought but haven’t worked out how to use). I love raw celeriac too – don’t you think celeriac is such an under-rated vegetable! And as for Jamie’s 30 Minute Meals – I have that cook book and I’m either incompetent or he’s on speed. Haven’t brought one in in under 90 minutes. And my friends are all the same – it’s a running joke.
That’s so funny, Charlie, I was just saying to my husband that Jamie is so sloppy with things on his show and i think that’s how he meets the time! But I haven’t tried an entire meal as yet! The julienne grater is so easy to use, just drag the vegetable back and forth across the blades!
Crunch salads … tasty and good for you.
I meant “good” for you.
It’s late. Time to go to bed.
I do love celeriac, Maria!
Hi Eva,
This looks like a simple and refreshing salad!
Thank you kindly Asmita, very nice of you to say.
The combination of celeriac and apple sounds delicious. Depending upon the main course, a salad with a little crunch could work very well.
So true, John; I could have this salad (modified dressing) every day!
This is timely: I have four bulbs of celeriac in my fridge this week!
I also have a celeriac and cauliflower ‘mash’ on my blog that is really delicious, Sharyn:
http://kitcheninspirations.wordpress.com/2011/08/17/cauliflower-celeriac-“mashed-potatoes”/
Thanks, Eva. I’ll check it out. Usually, I just roast it with other winter vegetables or sometimes make soup with it (I’ve been thinking of using Charles’ curried Jerusalem artichoke as a base)
I think Charles’ base for the Jerusalem artichoke would pair wonderfully with the roasted celery root in soup. I’ll look forward to a blog about it Sharyn.
It sounds good. I have to say I need to get on the celeriac bandwagon.
It’s a really versatile root veg, Greg. Hope you do try it.
This looks great Eva and I know what you mean about the vinaigrette. Dressings are such a personal preference thing… I’m heavily into vinegar so I think I would like the acidic taste but yes, maybe a touch of honey or some nice plump golden raisins to the remoulade would balance it out for your taste.
I’m really into vinegar too, Kelly, it’s so refreshing to me!
I’ve always loved remoulade sauce. But never have I had celeriac version. Yes, this looks amazing.. and I bet this taste delicious. Yummy
Thanks Kay! Celeriac is one of my fav’s.
This sounds delicious! and so refreshing. You can just add the prosciutto next time.
The prosciutto would have been wonderful in this simple salad, so true, Caroline.
Thanks for reminding me of how lovely that salad is. We were looking for crunch and health and went for coleslaw. I got something like 20 cups of slaw from one cabbage! Fortunately we have a Robbie Burns pot luck supper tomorrow night so I will make a traditional colcannon which will use up all the excess. Celeriac would have been a great choice.
Thanks Pam, you should also make Susur’s 19 ingredient slaw, remember when we had that? Back in the day…
http://kitcheninspirations.wordpress.com/2010/01/30/lee-inspired-asian-slaw/
That really does sound terrific! I think the salt of the prosciutto and the sweet of the honey might be just right next time!
You’re absolutely right Ann!
I love celeriac remoulade-it’s my favourite dish to remoulad-ify in fact! Delicious!
I first had it in my flavourite French restaurant, Lorraine, and I came home and googled it right away to figure out how to make it! Sooo yummy with celery root!
Celeriac remoulade is such a refreshing salad and easy to make. Probably great using Asian pear or do you think Asian pear is too sweet?
Hi Norma, welcome to my blog. I checked out your blog and will be visiting again! I’ve never had Asian pear but if it is as sweet as a Bosc, it probably would have gone exceptionally well with the dressing. Great idea!
I’ve not worked with celeriac…not sure I’ve tried it, in fact. Your salad makes me want to, though…it looks light, crunchy and yummy!
Celeriac or Celery Root, Betsy is so versatile, I love it in soup, mash or raw like this salad, very refreshing indeed!
Hi Eva – I can’t believe that I’ve never had a remoulade. I see them a lot, ready made in stores here and keep meaning to try one, either bought or home-made but have never got around to it. Thanks for the reminder, and yours looks WAY better than the ones in stores which are positively drowning in mayonnaise!
Nice one
Thanks Charles, I think they are supposed to be creamy mayonnaisey, but I like mine a little lighter!
I’ve never tried celeriac before Eva. What does it taste like? I’m going to have to give it a try. I do love trying new foods.
Hi Kristy, it literally is the root of the celery, so it tastes very celery-like, although not quite as green. I really like it, but then again, I really like celery! I hope you do try it, it’s lovely roasted in the oven with olive oil!
I really like the sounds of this — especially with the green apple in there. I’m going to tuck this one away for the right occasion.
Thanks Barb. I’d love to know what you think.
This sounds like just such a fresh and lovely change from the typical “green leaf” salads!!
Thank you kindly Barbara, it’s one of my flavourite salads!