Celeriac Salad (Celery Root Remoulade)

Celeriac Salad (Celery Root Remoulade)

Celeriac Salad (Celery Root Remoulade)

The simple little dish you see above 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

Heinz Salad Cream

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

The Remoulade Sauce for Celeriac 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.

Celeriac sliced into Matchsticks

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.

Finishing a Celery Root Remoulade

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.

Your Recipe Card:

Celeriac Salad (Celery Root Remoulade)

This Celeriac Salad features Lemon-infused slivers of Celery Root in a tangy Remoulade of Mayonnaise, Fennel Seed, and two types of Mustard.
Prep Time30 mins
Chilling Time1 hr
Course: Salad
Cuisine: General
Keyword: Lemon Juice, Parsley, Pickled Mustard, Mayonnaise, Celeriac
Servings: 4
Author: John Thompson


  • 1 medium Celeriac Root
  • 2-3 tbsp Chopped Parsley
  • 1 tbsp. Salt
  • 1 tbsp. Lemon Juice
  • 3 tbsp. Mayonnaise
  • 1 tbsp. Whole grain Dijon Mustard
  • 1 tsp. Hot English Mustard Powder
  • ½ tsp. Fennel Seed


  • Finely chop the Parsley and grind the Fennel Seed in a Mortar.
  • Mix the Mayonnaise, Dijon Mustard, Mustard Powder, and the Fennel seed to a smooth sauce along with the Parsley and set aside for the moment.
  • Cut the Celeriac into matchsticks and macerate with the salt and lemon juice for about twenty minutes.
  • When ready to assemble the salad, squeeze the Celeriac to expel excess liquid, then blend with the dressing mix.
  • Chill for an hour or so and then serve garnished with a sprinkling of Paprika.


  1. I love celeriac and this recipe is fantastic.

Comments, questions or suggestions most welcome!