If you’re tired of the same old salads, Celery Root Rémoulade will add a new kick to your repertoire. It’s cool and crunchy with a tangy, creamy, and refreshing mustard sauce. The salad can be made in no time and is also best prepared in advance, leaving you free to concentrate on the other courses of your dinner. Celery root (also called celeriac) is a close relative of regular celery (see here).
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When choosing a celery root, select one that is firm, heavy (at least 1 pound), and with few tangled roots, which are not edible.
The Celery Root
Peel the celery root, and cut it into julienne match-sticks. (This is the most laborious part of this recipe.)
Julienne the root.
Toss them in a bowl with salt and the lemon juice, letting them macerate for 1 hour.
Marinate the celery root.
This step is essential in softening the celery root and taming its mild bitterness when raw.
Rinse the celery root in cold water, then drain it.
Rinse the celery root.
Dry the pieces in paper towels.
To make the dressing, warm a small mixing bowl, then dry it. Add both Dijon and whole-grain mustard to the bowl. Beat in the boiling water by droplets with a whisk.
Add boiling water to the 2 mustards.
When thoroughly combined, whisk in the olive oil a bit at a time, until the mixture becomes very creamy.
Beat in the olive oil.
Gradually beat in the sherry vinegar. Taste for salt and pepper.
In a large bowl, fold the sauce into the celery root, and marinate it in the refrigerator for 3 hours or overnight. If the sauce becomes congealed in the refrigerator, remove the bowl an hour before serving.
Just before serving the Celery Root Rémoulade, fold in the parsley and the thyme. Serve over lettuce leaves.
