Make Ahead

Celeriac and Fennel Remoulade

November  6, 2011
3 Ratings
  • Serves 6-8
Author Notes

This is a refreshing and light version of the classic French celeriac remoulade, with some shredded fennel bulb mixed in, giving just a hint of anise flavor, and a mustard lemon vinaigrette rather than the richer traditional mayonnaise dressing. This has become a standard side at our Thanksgiving table because it adds a fresh, tart crunch that breaks up the texture monotony of all of the standard rich and creamy sides. —Fairmount_market

What You'll Need
  • 1 medium celery root
  • 1 medium or 2 small fennel bulbs
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 6 tablespoons olive oil
  • freshly ground pepper to taste
  • salt to taste
  1. Use a knife to trim away the hairy outside of the celery root, and cut into chunks that fit into a food processor funnel. Cut off the stalks and trim the fennel bulb and cut into similar sized pieces.
  2. Shred the celery root and fennel bulb pieces in a food processor. Transfer to a bowl and toss with a tablespoon of lemon juice to prevent discoloration.
  3. Whisk the mustard, vinegar, remaining lemon juice, and olive oil together. Pour over the shredded celeriac and fennel, mix, and adjust seasoning.
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See what other Food52ers are saying.

  • Fairmount_market
  • hardlikearmour
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.

2 Reviews

Fairmount_market November 6, 2011
Thanks HLA! Now that the Oregon winter is setting in, we need to think of fresh winter vegetable dishes to lighten up the days.
hardlikearmour November 6, 2011
This sounds delicious! Love the lighter dressing and the addition of the fennel.