| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds celery root
- 1 3/4 teaspoons kosher salt
- 3 tablespoons freshly squeezed lemon juice
- 1 cup good mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 teaspoons Champagne vinegar or white wine vinegar
- Pinch freshly ground black pepper
Instructions
- Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
- Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 335 |
| Total Fat | 30 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 475 mg |
| Serving Size | 1 of 6 servings |
| Calories | 335 |
| Total Fat | 30 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 475 mg |
Reviews
Great base for using celery root as base. I also added caper and chopped up pickle or cornichon for an extra pop of flavor.
This was very delicious…to me it tasted a lot like Ina’s Vegetable Coleslaw. In any recipe I see with a mayo dressing, I always cut it way down. The vegetable is a little moist anyway from the lemon juice. I don’t recall how much vinegar it said to use, but I just did a splash of apple cider vinegar since many complained it was too sour. I also added a little powdered stevia to sweeten it just a tad. I would definitely serve this to guests along side a fish dish.
I used part mayo and part fat free Greek yogurt (the French use part sour cream or crème fraîche).
This is VERY close to what I get at a local French brasserie.
As for sugar, American over sugar almost everything (156 pounds per year or 31 five-pound bags for each of us). This is not supposed to be like a potato salad, coleslaw, or macaroni salad – most of which contain some sugar.
i also think this recipe is too sharp, i might omit the vinegar if i tried it again, which likely i will not. it doesn’t let the lovely celery flavor come thru sufficiently. i added honey, some few T of ketchup, and about 2 t of horseradish, just to add flavor and to counter-act the sharpness. but of course, they all have vinegar in them too. conclusion: love celery root…check out what Julia and others say to do with the remoulade.
Yes… I do think there was too much mayo and too much salt. HOWEVER, I do love this recipe & I just made the changes to suit me. On special occasions, I top the remoulade with cooked lobster tossed with a wee bit of the sauce. Making this again for Christmas, when I excuse myself from “low fat” and “diet. I will be getting back on the wagon January 2011… till then, I will enjoy Ina’s recipes!
I followed the recipe and got a lovely salad, BUT the texture is all wrong. It should either be crunchy (as in jicama) or soft. This is neither. I prefer cooking celery root a bit. That way it loses the sponginess. What do others think?
I am looking into adding pineapple to my salads. I read pineapple in the ingredients, but not in the recipe. Is the celery root big and round like the jicama? I am not really sure. Can somebody tell me please?
GG from Homestead
GG from Homestead
Much too much mayo in her recipes. Don’t need an every expanding waistline!
This recipe is so easy! I would’ve never guessed that such a simple recipe would be so reminiscent to the celeri remoulade I had in Paris! Thanks Ina!
I enjoyed this slaw but thought the dressing (sauce) could use a bit of sugar to balance the vinegar and mustard. I added about 1 1/2 tsp and thought it was wonderful.