Céleri rémoulade

This week’s selection from David Lebovitz’ cookbook “My Paris Kitchen” is a delicious celery root salad.

The dressing for this salad consists of homemade mayonnaise and crème fraîche, grainy mustard and a bit of Dijon mustard,  as well as freshly squeezed lemon juice.

This is a typical French salad served in many bistros throughout Paris.IMG_1412 .

It is quite simple to make, the hardest part is cleaning the ugly celery root and slicing it into match stick sizes.

Since I did not have any taste testers around this week I only prepared a small amount of the salad and decided to try roasting the rest of the celery root.  I cut the root into small squares and coated them with olive oil, salt and pepper and a dash of ground thyme.  450 degrees for about 30 minutes until tender.  So delicious.IMG_1417

4 thoughts on “Céleri rémoulade

  1. You amaze me. That’s why I just follow your lead….. whether it’s bacon chips for my celery root soup, which I made this week, or two different ideas for this week’s CtBF’s recipe. Always interested in downsizing a recipe without wasting any ingredients. When I get to the Céleri rémoulade this month, I’m most interested in making the dressing. Yours looks delicious. In defense of the celery root, Ro, can we move on from “ugly” to “unique?” LOL

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  2. I really enjoyed this salad too. I still have a few more celery roots in the fridge, so I’ll follow your lead and roast some too! I also enjoyed spending last evening with Tricia. I’m sure she’ll tell you all about David Tanis. Wish you could have been with us. It was lots of fun.

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  3. Ro, I used up only half of the ‘stately’ looking celery root I bought for this recipe! The balance is going to be a soup! but instead of croutons, I might just use roasted celery root cubes!

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