Celeriac remoulade

James Martin is inspired by a classic French salad of crunchy celeriac with rich mayonnaise dressing
By James Martin
Celeriac remoulade
  • Rating:
  • Serves: Serves 4
  • Prep Time: 30 minutes plus 1 hr optional soaking
  • Effort: easy



  • 500 g celeriac
  • 1 red onion, thinly sliced
  • 250 ml thick mayonnaise
  • 3 tbsp coarse grain mustard
  • 1 lemon, finely grated zest and juice
  • Worcestershire sauce, to taste
  • 1-2 tbsp milk, optional
  • 2 tbsp chopped parsley


1. If you think the onion's flavour is too strong, soak it in a bowl of cold water for 1 hour before starting the salad.

2. Peel the celeriac, then slice it as thinly as possible (using a mandolin if you have one). Stack the slices 3 or 4 at a time on top of each other and cut into long, thin julienne strips or matchsticks.

3. Place celeriac in a bowl. Drain and pat dry the onion if necessary and combine it with the celeriac.

4. Whisk the mayonnaise with the mustard, lemon zest and juice, a dash of Worcestershire sauce and some seasoning. Stir the dressing into the celeriac and onion. If you find the sauce a little too thick, thin it with 1-2 tbsp milk.

5. Season the salad to taste with sea salt and freshly ground pepper. Stir in the parsley and serve.

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