RESET360 with Camille McLaughlin
Winter Pick: Salads

Celeriac and Apple Rémoulade

Crisp matchsticks of celery root and tart apple in a creamy mustard and caper dressing, finished with parsley, chives, and toasted walnuts.

Why you'll love Celeriac and Apple Rémoulade

Céleri rémoulade is a French bistro classic and a winter staple of the charcuterie counter: raw celery root cut into fine matchsticks and dressed in a sharp, creamy mustard mayonnaise. It is crunchy, cool, and bright, with a clean celery flavor and a nutty sweetness. Tart apple, cut the same way, adds juice and snap, capers add a salty pop, and toasted walnuts bring warmth and a real fat.

Celery root is at its best from late fall through winter, when the markets are full of knobby roots and few salad vegetables, and this is one of the best things to do with it. Tossing the matchsticks with salt and lemon juice before they are dressed is the step that makes the salad. The salt draws out a little water and softens the raw root just enough to make it tender-crisp, and the lemon keeps both the celery root and the apple from turning brown.

It is a salad that holds up. Make it an hour ahead and the dressing softens the matchsticks further and the flavors settle together. Serve it beside roast chicken, pork chops, or a piece of fish, or alongside a couple of hard-boiled eggs for lunch.

Quick overview: This Celeriac and Apple Rémoulade takes 25 min of hands-on time and about 1 hr in all and makes 6 servings, each about 3/4 cup. You'll need a skillet.

Jump to recipe

Celeriac and apple rémoulade topped with toasted walnuts
Prep 25 minCook 5 minChill 30 minTotal 1 hrServes 6Serving about 3/4 cupYou'll need Skillet

Ingredients

  • 1 large celery root (celeriac, about 1 3/4 lb before peeling)
  • 2 tbsp fresh lemon juice, divided
  • 1/2 tsp fine sea salt, divided
  • 1 large tart, crisp apple, such as Granny Smith or Pink Lady, skin on
  • 1/2 cup avocado-oil mayonnaise Label: avocado oil, eggs, vinegar, and salt, with no sugar or seed oils
  • 1/4 cup plain whole-milk Greek yogurt
  • 2 tbsp Dijon mustard Label: mustard seed, vinegar, water, and salt
  • 2 tbsp capers, rinsed and roughly chopped Label: capers, water, vinegar, and salt
  • 3 tbsp chopped parsley
  • 1 tbsp finely chopped chives
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup walnuts

Instructions

  1. Peel the celery root: Cut a slice off the top and bottom of the celery root so it sits flat, then cut away the knobby skin from top to bottom with a sharp knife, following the curve of the root. Rinse off any soil and cut it into quarters.
  2. Cut the matchsticks: Cut the celery root into thin matchsticks, about 1/8 inch thick and 2 inches long, with a mandoline fitted with a julienne blade or with a sharp knife. You can also use the large holes of a box grater for a softer, more tangled salad. Toss the matchsticks in a large bowl with 1 tablespoon of the lemon juice and 1/4 teaspoon of the salt as you go, since cut celery root browns in minutes.
  3. Let it soften: Set the celery root aside for 15 minutes. The salt draws a little water out of the root and softens it just enough to turn it tender-crisp, and the lemon keeps it white. Squeeze the matchsticks gently by the handful and pour off the liquid in the bowl.
  4. Toast the walnuts: Toast the walnuts in a dry skillet over medium heat for 5 to 6 minutes, shaking the pan, until fragrant and a shade darker. Tip them onto a board, let them cool, and chop them coarsely.
  5. Make the dressing: Whisk the mayonnaise, yogurt, Dijon, remaining 1 tablespoon of lemon juice, remaining 1/4 teaspoon of salt, and the pepper until smooth. The yogurt lightens the mayonnaise and adds a gentle tang.
  6. Cut the apple and dress: Core the apple and cut it into matchsticks the same size as the celery root, leaving the skin on. Add the apple, dressing, capers, parsley, and chives to the celery root and fold until everything is evenly coated. Cutting the apple last keeps it crisp and pale.
  7. Chill and serve: Cover and refrigerate for at least 30 minutes so the dressing softens the matchsticks and the flavors come together. Scatter the walnuts over the top just before serving.

Storage and leftovers

Keep the dressed rémoulade covered in the refrigerator for up to 2 days. The celery root softens a little more each day, and the apple loses some crunch by the second day.

Store the toasted walnuts separately in a sealed jar and add them as you serve, so they stay crisp. This salad does not freeze.

Variations

  • Pear: Use a firm, ripe pear, skin on, in place of the apple for a softer, sweeter note.
  • Kohlrabi: Use half celery root and half peeled kohlrabi matchsticks for a milder, juicier salad.
  • Classic: Skip the apple and walnuts for the plain French version, and double the parsley.
  • With shrimp: Fold in 1/2 lb of cooked, peeled shrimp, cut into pieces, and serve it as a lunch.

Notes and tips

  • Choose a heavy root: Pick a celery root that feels heavy for its size and firm all over. Light ones can be spongy in the center.
  • Use the mandoline guard: Celery root is dense and the blade is sharp, so always use the hand guard, and stop when the piece gets small.
  • Check the mayonnaise label: It should read avocado oil, eggs, vinegar, and salt, with no sugar or seed oils.
  • Check the Dijon label: It should read mustard seed, vinegar, water, and salt. Dijon is what gives rémoulade its sharp bite.

Nutrition and mindful eating

  • Celery root brings fiber, vitamin K, potassium, and vitamin C, with a mild, clean celery flavor and a satisfying crunch when it is raw.
  • The apple goes in with its skin, where much of its fiber sits, and it is surrounded by mayonnaise, yogurt, and walnuts, so its natural sugar comes with fat and protein to slow it down.
  • Walnuts add plant omega-3 fats and crunch, and the avocado-oil mayonnaise is the real fat that carries the mustard and herbs.
  • Lemon and Dijon keep the salad sharp, so a little salt goes a long way.
  • As you eat, notice the cool crunch of the matchsticks and the sharp, creamy dressing, and check in after the meal: served beside a protein, this salad should leave you satisfied for hours, with energy that stays steady and no craving for something sweet.

Frequently asked questions

Have a question about this Celeriac and Apple Rémoulade? Start here, with the questions people ask most.

What is celeriac?

Celeriac, also called celery root, is a variety of celery grown for its round, knobby root. Peeled, it is creamy white and tastes like a milder, nuttier celery. It is sold in the produce section from fall through spring.

Is celery root a starchy vegetable?

It has more carbohydrate than celery stalks, and much less than potatoes. RESET360 counts it as a non-starchy root, and here it is eaten raw with plenty of fat and fiber around it.

Can I make it ahead?

Yes. Make it up to a day ahead and keep it covered in the refrigerator, then add the walnuts just before serving.

What is the difference between rémoulade and slaw?

Rémoulade is the French dressing of mayonnaise sharpened with mustard and often capers and herbs. Céleri rémoulade is celery root dressed with it, and it is creamier and more mustardy than most slaws.

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Tags: Winter Pick, Salads, French