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Rémoulette of celeriac

This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.

40K 3.8/5 based on 5 reviews

Last modified on: February 24^th 2019

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For 8 people, you will need:

1 1 litre celeriac
2 4 shallots
3 6 sprigs fresh coriander (cilantro)
4 6 sprigs parsley
5 2 Eggs
6 2 tablespoons Mustard
7 4 tablespoons lemon juice
8 400 ml oil
9 salt
10 pepper

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Start to finish
33 min.	33 min.

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Step by step recipe

Stage 1 - 15 min.

Peel and trim 1 litre celeriac, then cut into julienne sticks (a mandolin is the ideal tool for this).

Stage 2 - 1 min.

Put the celeriac julienne into a bowl.

Stage 3 - 5 min.

Prepare 4 shallots, then mix with the celeriac julienne.

Stage 4 - 4 min.

Prepare 6 sprigs fresh coriander (cilantro) and 6 sprigs parsley: rinse, dry and keep just the leaves.

Chop coarsly...

Stage 5 - 1 min.

...and mix with the celeriac.

Stage 6 - 3 min.

Prepare the rémoulette dressing

Put into a high-sided container: 2 Eggs, 2 tablespoons Mustard, 4 tablespoons lemon juice, 400 ml oil, salt and pepper.

Stage 7 - 1 min.

Blend together for a few seconds.

Stage 8

Your dressing should have the consistency of a rémoulade dressing, like mayonnaise, but not quite as thick.

Stage 9 - 3 min.

Add as much dressing as you like to the celeriac and mix well.

Serve cold, though this salad can be kept in the fridge, covered with plastic film.

Remarks

With the amounts given, you will undoubtedly have more rémoulade dressing than you need, as it is difficult to give proportions for less than a whole egg. But don't worry, like mayonnaise, this keeps well and for as long.

Could you fancy adding an exotic touch to this recipe? Try using lime juice instead of lemon, or even bergamot.

Keeping

A few hours in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
482 Kcal or 2,018 Kj	22 gr	67 gr	14 gr
24 %	9 %	6 %	2 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
37 Kcal or 155 Kj	2 gr	5 gr	1 gr
2 %	1 %	<1 %	<1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
60 Kcal or 251 Kj	3 gr	8 gr	2 gr
3 %	1 %	1 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Celery, Egg, Mustard

How much will it cost?

For 8 people : 1.86 €
Per person : 0.23 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Celeriac: You can check-out other recipes which use it, like for example: Potimarron and celeriac autumn soup, Celeriac Rémoulade , Creamy Winter Vegetable Soup, Celery soup bourguignonne style, Bistro celery salad, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Pork chops in the oven, Crispy spinach rolls, Creamy "terre et mer" pots, Croque-monsieur complet, Eggs Arsène, ... All
	Parsley: You can get more informations, or check-out other recipes which use it, for example: Spicy mustard cauliflower cheese, Cabbage julienne with ham, Crunchy spring salad, Chicano burger, Cajun pork with rice., ... All
	Fresh coriander (cilantro) : You can get more informations, or check-out other recipes which use it, for example: Mexican tart, Warm cauliflower salad with two cheeses, French toast "cordon bleu", Chicken nems, Avocado "tarte fine", ... All

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