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!
Kitcheninspirations 
Now that really is an interesting recipe – the chilli flakes is unusual, but it does sound and look delicious!
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Thanks Claire, I like spicy!
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I meant to add a comment about the apple – I’m loving that idea!
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Thanks Claire.
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[…] you can add pickled turnip/radish/cucumber/whatever to cabbage salads or remoulades (those French salads made from apples and celeriac) for added sharpness and a handy extra dose of […]
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This sounds like just such a fresh and lovely change from the typical “green leaf” salads!!
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Thank you kindly Barbara, it’s one of my flavourite salads!
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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.
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Thanks Barb. I’d love to know what you think.
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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. 🙂
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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!
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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 🙂
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Thanks Charles, I think they are supposed to be creamy mayonnaisey, but I like mine a little lighter!
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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!
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Celeriac or Celery Root, Betsy is so versatile, I love it in soup, mash or raw like this salad, very refreshing indeed!
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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?
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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!
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I love celeriac remoulade-it’s my favourite dish to remoulad-ify in fact! Delicious!
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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!
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That really does sound terrific! I think the salt of the prosciutto and the sweet of the honey might be just right next time!
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You’re absolutely right Ann!
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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.
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Thanks Pam, you should also make Susur’s 19 ingredient slaw, remember when we had that? Back in the day…
https://kitcheninspirations.wordpress.com/2010/01/30/lee-inspired-asian-slaw/
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This sounds delicious! and so refreshing. You can just add the prosciutto next time. 😉
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The prosciutto would have been wonderful in this simple salad, so true, Caroline.
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I’ve always loved remoulade sauce. But never have I had celeriac version. Yes, this looks amazing.. and I bet this taste delicious. Yummy
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Thanks Kay! Celeriac is one of my fav’s.
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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.
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I’m really into vinegar too, Kelly, it’s so refreshing to me!
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It sounds good. I have to say I need to get on the celeriac bandwagon.
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It’s a really versatile root veg, Greg. Hope you do try it.
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This is timely: I have four bulbs of celeriac in my fridge this week!
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I also have a celeriac and cauliflower ‘mash’ on my blog that is really delicious, Sharyn:
https://kitcheninspirations.wordpress.com/2011/08/17/cauliflower-celeriac-“mashed-potatoes”/
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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)
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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.
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The combination of celeriac and apple sounds delicious. Depending upon the main course, a salad with a little crunch could work very well.
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So true, John; I could have this salad (modified dressing) every day!
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Hi Eva,
This looks like a simple and refreshing salad!
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Thank you kindly Asmita, very nice of you to say.
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Crunch salads … tasty and good for you. 🙂
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I meant “good” for you. 🙂
It’s late. Time to go to bed.
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I do love celeriac, Maria!
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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.
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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!
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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
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Thanks Sawsan, it’s a lovely change to ordinary coleslaw!
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