Celeriac Remoulade
Celeriac remoulade is the workhorse of European delis, a cold shredded-celeriac salad bound in a sharp, mustardy dressing that turns up from Paris bistros to German butcher counters. The standard binder is mayonnaise. Here it is a puree of white beans, which brings the same creamy cling while adding protein and fiber and leaving out the oil entirely. Two things carry it: cutting the celery root genuinely fine, so the tough raw vegetable turns tender, and giving the dressed salad time to sit, which is when the flavors settle and the root softens into itself. It holds in the fridge for a couple of days and is arguably better on the second.
Ingredients
- 1 whole Celery root, peeled and cut into fine matchsticks
- 2 tbsp Lemon juice
- 1/2 cup Blended white beans
- 1 tbsp Dijon mustard
- 1 tbsp White wine vinegar
- 1 tbsp Capers, rinsed and chopped
- 3 tbsp Flat-leaf parsley, chopped
- 1/2 tsp Black peppercorns, freshly ground
Method
- Peel the celery root and cut it into fine matchsticks, as thin as you can manage. The cut is the dish: thin threads turn tender and drink the dressing, while thick shreds stay hard and woody in the mouth.
- Toss the matchsticks with the lemon juice right away, before anything else. The acid keeps the pale root from browning as you work and begins to soften its raw crunch.
- Whisk the blended white beans, Dijon, and vinegar into a smooth, creamy dressing. The pureed beans give the body and cling that mayonnaise usually provides, with no oil and no egg, and the mustard sharpens it into a proper remoulade.
- Fold the dressing through the celery root along with the capers, parsley, and black pepper, then let it rest at least 30 minutes. Resting is what turns it from a raw salad into remoulade: the root relaxes and soaks up the dressing, so it is better made a few hours ahead.
Nutrition
Estimated per serving: 110 calories, 5 g protein, 5 g fiber, 160 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
