Celeriac Salad

This bistro classic slaw typically uses rémoulade as a dressing, but we have used our Aïoli as the base here.

Celeriac Salad
Makes 4 to 6 servings
  • 2 pounds celery root, washed, trimmed, peeled, and julienned
  • 2½ teaspoons kosher salt, divided
  • ⅓ cup fresh lemon juice
  • 1½ cups Aïoli (recipe here)
  • 3 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 tablespoons mustard seed
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh chervil
  • 1½ tablespoons Champagne vinegar
  • 1½ teaspoons ground black pepper
  • ½ teaspoon ground white pepper
  • ½ teaspoon sugar
  • 4 stalks celery, thinly sliced
  • 1 bulb fennel, thinly sliced
  • 1 head Belgian endive, washed, trimmed, and chopped
  • Garnish: celery leaf, fresh parsley
  1. In a large bowl, combine celery root, 1½ teaspoons salt, and lemon juice. Let mixture stand at room temperature for at least 20 minutes.
  2. Meanwhile, in a medium bowl, whisk together Aïoli, Dijon mustard, whole grain mustard, mustard seed, dill, chervil, vinegar, black pepper, white pepper, sugar, and remaining 1 teaspoon salt.
  3. Add celery, fennel, and endive to celery root mixture, stirring to combine. Add enough aïoli mixture to slightly moisten slaw. Use remaining aïoli mixture as desired. Garnish with celery leaf and parsley, if desired. Cover and refrigerate for up to 3 days.


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