Celeriac nutty flavor, paired with apples, salami and toasted walnuts, gives this salad an unique taste. Served with a creamy Remoulade sauce made of mayonnaise, mustard and chives is a classic in the French cuisine and popular all over France.
Most of celeriac salads call for the use of raw celeriac. My personal preference is to parboil the celeriac matchsticks quickly to eliminate the “raw” taste. It also helps to preserve the white celeriac color.
- Servings: 4
- Preparation: 20 minutes
- Total: 20 minutes
Ingredients
For the Salad:
- 2 cups ( 200 g) julienned celeriac root
- 1 cup (113 g) julienned green apples
- 1 cup (140 g) Italian salami, cut into batons
- 1/2 cup (113 g) toasted walnuts, roughly chopped
- For the Remoulade Sauce
- 1 cup (230 g) mayonnaise
- 1 Tbsp Dijon mustard or to taste
- 3 Tbsp chives, thinly sliced or parsley finely minced
- 1 Tbsp lemon juice or to taste
- salt and freshly ground pepper to taste
Preparation
- To start: Have a small saucepan with boiling water on the stove and a bowl with cold water mixed with 1 tablespoon lemon juice or white vinegar ready.
- Peel the celeriac root and slice it into 1/4 inch slices. Julienne the slices into thin matchsticks, dunking them as you slice in the bowl with the cold water and lemon. This will prevent the celeriac matchsticks to get brown.
- When you are ready with slicing, remove celeriac from the acidulated water with a sieve. Pour the matchsticks in the saucepan with the boiling water. Reduced the heat to medium and parboil the celeriac for 2-3 minutes. Slices should still be “al dente” not too soft. Remoulade sauce will soften them further. Pour celeriac into a sieve and run it quickly under cold water to arrest cooking. Let it drain well and cool.
- In the meantime, make the Remoulade. In a small bowl mix mayonnaise, mustard and chives or parsley. Add the lemon juice, salt and pepper to taste.
- In a serving bowl, add the drained celeriac, julienned apple slices and salami batons. Pour Remoulade sauce on top and toss it gently so not to mush the ingredients. Adjust the seasoning, if necessary. Let it stand for about 10 minutes. Serve with a nice crusty baguette.
- [Assemble. Arrange …]
Notes
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