Celery Remoulade
10 MIN

Celery Remoulade


  • 4 cups (1 l) grated celery root (4 cupsarge celery root)
  • 1/2 cup (125 ml) mayonnaise
  • 2 teaspoons (10 ml) Dijon mustard
  • 1 teaspoon (5 ml) horseradish
  • 2 tablespoons (30 ml) white wine vinegar
  • 1 tablespoon (15 ml) capers, chopped
  • 1 green onion, chopped
  • Salt and pepper
  • Boston lettuce leaves, to plate the dish
  • Thin strips of red pepper for garnish


  1. In a bowl, combine the mayonnaise, Dijon mustard, horseradish, vinegar, white wine, capers and green onion. Season with salt and pepper.
  2. Add the celery root and blend well. Let stand for 1 hour before serving.
  3. Place the salad on the Boston lettuce leaves. Garnish with thin strips of red pepper.


You can easily and quickly grate the celery root in a food processor. However, if you must do by hand, grate it over a bowl containing a little lemon water to prevent the celery root from oxidizing.