Celeriac Remoulade – French Celery Root Salad

In a small bowl, combine the prepared full-fat mayonnaise made with pasteurized eggs, smooth Dijon mustard, salt and pepper. Mix into a smooth, thick dressing, cover and refrigerate while you cut the celeriac.

Wash the celery root, cut off the thick skin and any tough remaining roots, then weigh out 500 g peeled flesh. Divide it into pieces about 4–5 cm long and place each flat side down on the cutting board so it does not slip. With a sharp knife, cut the first piece into broad slices about 2 mm thick. Work in small batches: after slicing a piece, immediately cut it into strips and coat with lemon juice as described in the next step, instead of slicing all the celeriac first.

Pour 20 ml lemon juice into a large bowl. Stack a few celeriac slices and cut them into narrow matchsticks with a cross-section of about 2 × 2 mm. Immediately transfer each batch to the bowl and gently toss with the juice to reduce browning. Continue alternating between slicing the remaining pieces of celeriac and cutting them into matchsticks, immediately combining each batch with the lemon juice; do not leave the cut strips on the board.

Take the dressing out of the refrigerator and add it to the celeriac and the juice remaining in the large bowl. Gently fold the matchsticks with a spoon or spatula for about 1–2 minutes, until evenly coated in a thin layer of creamy dressing. The strips should remain clearly separate; do not crush them as you mix.

Cover the bowl and refrigerate the salad for about 30 minutes to let the flavors come together and the celeriac soften slightly. Give it a brief stir before serving and divide into 4 portions. Serve chilled, with the dressing coating the thin strips and the celeriac still pleasantly crisp.