Delicious, quick, and easy to make, celeriac remoulade is a lively side dish that is an especially satisfying accompaniment to a sandwich.  But it goes with everything.

This vegan edition of the classic French salad was adapted from a Food Network recipe by Emeril Lagasse, which is no longer available on their site.  (Recipe updated slightly 2/11/2024.)

Ingredients

1 medium or several small celery roots (celeriac), about 16 ounces
1  tsp salt
1 Tbsp lemon juice

For the Dressing:

1 ½ Tbsp Dijon mustard
1 ½ Tbsp hot water
1/4 cup olive oil
1 Tbsp white wine vinegar
¼ tsp freshly ground pepper
1 Tbsp dried or fresh parsley, minced
1 Tbsp minced gherkins
1 Tbsp minced drained capers

Make the dressing:

Place the hot water and mustard in a small jar with a tight fitting lid and shake vigorously until thoroughly combined. Add the olive oil, cover and shake until well combined. Add the vinegar and pepper, cover and shake well. Add the parsley, gherkins, and capers. Cover and shake.

Prepare the Celeriac:

Working quickly so it doesn’t brown, peel the celery root and cut into large chunks.  Then, using a mandolin, julienne peeler, food processor, box grater, or sharp knife, cut the celeriac into matchsticks or long shreds.  Add the grated celeriac to a large bowl and toss with the salt and lemon juice.

Give the dressing another shake and gradually add it to the celeriac. You may not need all of the dressing.  Taste and add additional salt, mustard, or lemon juice, as needed.

Serve immediately or allow to sit, refrigerated, in a nonreactive airtight container for up to 2 days.