Céleri Rémoulade (French Celery Root Salad)

Coarsely grated raw celery root in a mustardy mayonnaise dressing: the bistro standard of the crudités plate.

Untested: not yet made in this kitchen. It is part of the collection’s French batch and is adapted from the source named in the Notes.

Ingredients

• 1 cup mayonnaise, homemade or store-bought
• 2½ tablespoons Dijon mustard
• 1 teaspoon sea salt, plus more to taste
• 2 tablespoons fresh lemon juice
• Freshly ground black pepper, as needed to season the dressing
• 2¼ pounds (1 kg) celery root

Directions

Key ingredients

Black Pepper · Mustard · Salt

1. Mix the mayonnaise, mustard, 1 teaspoon salt, lemon juice and pepper. Make the dressing first: cut celery root discolors.
2. Peel the celery root — cut off both ends, then slice the skin off downward — and grate it coarsely.
3. Toss with the dressing and adjust the salt, pepper, mustard and lemon.

Notes

Source Adapted from David Lebovitz, “Celery Root Rémoulade (Céleri Rémoulade),” davidlebovitz.com. The source prints no yield.

A typo in the source It gives the mayonnaise as “1 cup (20g)”; a cup of mayonnaise weighs about ten times that, so the gram figure is left out.

Serving Often one of a trio on a salade de crudités plate with grated carrots and radishes with butter.

The photo The photograph shows a classic céleri rémoulade.