This Celeriac Salad features Lemon-infused slivers of Celery Root in a tangy Remoulade of Mayonnaise, Fennel Seed, and two types of Mustard.

The simple little dish sounds better when called a ‘Remoulade’ rather than a Salad, and ‘Celeriac’ tends to sound a little more impressive than ‘Celery Root, though the two are, of course, the same thing. In any event, in this preparation, thin matchsticks of the vegetable are marinated with Lemon and served in a mayonnaise-based sauce that you can add to, or adjust, as you like.

Ingredient Notes for Celeriac Salad

I have actually most commonly made this salad with Heinz Salad Cream rather than plain Mayonnaise. This may, or may not be locally available to you but, if it, is, and you haven’t tried it yet, then give it a whirl. If you use it for this recipe, however, you may wish to reduce the Hot Mustard Powder to just a pinch (and then again, you may not).

By the way, the product also comes in nice large squeezy bottles these days, rather than the annoying little bottle shown above which, for years, was the only option.

How to Make a Celery Root Salad

First, chop the parsley and lightly crush the fennel seeds in a mortar. Then, add the Parsley to a large bowl along with the Mayonnaise, Dijon Mustard, Mustard Powder, and the Fennel seed. Mix well to a smooth sauce and set aside for the moment.

Next, thinly slice the Celeriac and cut the slices into slender shreds. Toss them in a bowl with the salt and lemon juice and set aside for twenty minutes or so until the shred are nicely wilted and soft.

When the Celeriac is wilted, rinse the shreds well and the squeeze them as hard as you can so that all the water is expelled. Add them to the sauce in the large bowl, mixing it all together, and then put the bowl in the fridge for at least an hour. When it is all nicely chilled, plate the salad, garnishing with a little paprika, if desired, and serve.

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