By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
199 cal · 15 min
Celery Remoulade
Recipe GLPRe147399ac64952
A classic French starter featuring fresh celery root bound in a tangy, mustardy mayonnaise dressing. The coarsely grated celery root is crisp and refreshing, enhanced by bright notes of lemon and the distinctive flavor of Dijon mustard. This simple yet elegant dish is perfect as an appetizer or light accompaniment to other dishes.
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Ingredients
1 cup mayonnaise
2½ tablespoons Dijon mustard
1 teaspoon sea salt
2 tablespoons freshly-squeezed lemon juice
freshly-ground black pepper
2¼ pounds celery root
Directions
In a medium bowl, combine the mayonnaise, Dijon mustard, sea salt, and freshly-squeezed lemon juice. Add a few grinds of black pepper and whisk until smooth and well blended.
Rinse the celery root under cold running water to remove any dirt. Using a sharp vegetable peeler or knife, carefully peel away the tough outer skin. Discard the peelings. Using a box grater or mandoline, coarsely grate the peeled celery root.
Add the grated celery root to the prepared dressing and toss thoroughly until all the celery is evenly coated. Taste and adjust the seasoning as desired by adding extra salt, pepper, mustard, or lemon juice to your preference. Serve immediately or chill until ready to serve.
Comments
Celery remoulade is a sharp, crunchy side that hits well in Charlotte, but celery root is the caveat: it's seasonal (best fall through spring) and not a weekly staple at Harris Teeter, Food Lion, or Walmart, so budget an extra stop at Kroger or ALDI, or settle for whatever they have on the day you shop. The actual dish costs roughly $6 to $8 total for four servings—call it $1.50 to $2 per plate—driven almost entirely by the celery root itself, which runs $2 to $3 per pound and you'll need one full root. The stated 15 minutes is honest if you own a box grater or mandoline; if you're hand-cutting, add 10 minutes and your knuckles will hurt. It's a no-fuss make-ahead that keeps well in the fridge for two or three days, perfect for a weeknight side or a light lunch, and it pairs naturally with roasted pork or ham—very much a Southern-leaning dish that North Carolina cooks will recognize.
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