Recipe courtesy of Ina Garten
Save Recipe Print
Total:
45 min
Prep:
15 min
Inactive:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.

Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Celery Root Remoulade

Recipe courtesy of Gourmet Magazine

Celery Root Remoulade

Recipe courtesy of Gourmet Magazine

Celery Root Remoulade

Recipe courtesy of Michele Urvater

Celery Root Remoulade

Recipe courtesy of Melissa d'Arabian

Celery Root Remoulade

Recipe courtesy of Melissa d'Arabian

Crab Burgers with Celery Root Remoulade Slaw

Recipe courtesy of Guy Fieri

Sunny's Simple Crabcakes with Celery Root Remoulade

Recipe courtesy of Sunny Anderson

Celery Remoulade

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories