Crisp, tangy, and full of flavor, Céleri Rémoulade is one of France’s quintessential bistro salads. Made with grated celeriac (celery root) and coated in a creamy mustard-mayonnaise dressing, it’s refreshing, slightly tangy, and perfect as a starter or side dish. This salad highlights the French knack for transforming simple root vegetables into elegant dishes.

A Little Background

Céleri Rémoulade is a classic Parisian bistro salad, dating back to the 19th century. “Rémoulade” refers to the mustard-based mayonnaise dressing, which is a staple in French cuisine. Traditionally served as an appetizer, it pairs beautifully with roast meats, charcuterie, or smoked fish, and is often found on menus across France.

Ingredients for Céleri Rémoulade

For 4 servings:

Celeriac (celery root) – 400 g, peeled and grated

Dijon mustard – 1–2 tsp

Mayonnaise – 4 tbsp

Lemon juice – 1 tbsp (to prevent browning)

White wine vinegar – 1 tsp

Salt & black pepper – to taste

Optional: Chopped parsley or chives for garnish

Step-by-Step Recipe

1. Prepare the Celeriac

Peel the celeriac and remove any tough outer skin.

Grate the root finely using a box grater or food processor.

Toss immediately with lemon juice to prevent discoloration.

2. Make the Rémoulade Dressing

In a bowl, whisk together Dijon mustard, mayonnaise, vinegar, salt, and pepper until smooth.

Adjust seasoning to taste.

3. Combine

Add grated celeriac to the dressing and toss until fully coated.

Let the salad sit for at least 30 minutes in the fridge to allow flavors to meld.

4. Serve

Garnish with chopped parsley or chives.

Serve chilled as a starter, side dish, or part of a bistro-style platter.

Tips for the Perfect Céleri Rémoulade

Use fresh celeriac – Firm, unblemished roots give the best flavor and crunch.

Grate finely – The texture should be crisp, not chunky.

Balance acidity – Lemon juice and vinegar brighten the earthy root flavor.

Make ahead – Flavors improve after chilling for an hour, but serve within a day for best texture.

Variations

Herbed version – Add tarragon, dill, or chervil for a fragrant twist.

Creamier version – Mix mayonnaise with crème fraîche for extra richness.

With apples – Add grated apple for sweetness and contrast.

With horseradish – A touch of horseradish adds a spicy kick.

Serving Suggestions

Classic French starter at bistro-style lunches.

Side for roasted meats, smoked salmon, or charcuterie boards.

Perfect for picnics or buffet tables, as it holds well when chilled.

Conclusion

Céleri Rémoulade is a simple yet refined French salad that highlights the earthy flavor of celeriac with a creamy, tangy mustard dressing. Its crisp texture, vibrant taste, and versatility make it a must-try for anyone exploring French cuisine.

✨ With minimal ingredients and classic French technique, this salad is a perfect example of elegance through simplicity.