Appetizer: France – Rémoulade de Céleri-Rave et Pomme (Celery Root and Apple Remoulade)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 medium celery root (about 1 lb (450 g)), peeled and cut into thin matchsticks
1 crisp apple (such as Granny Smith), cut into thin matchsticks
1 small shallot, finely minced
2 tbsp (30 ml) cornichons, finely chopped
1 tbsp (15 ml) capers, drained and chopped
1 / 3 cup (80 ml) mayonnaise
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) whole-grain mustard
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) lemon zest
2 tsp (10 ml) white wine vinegar
1 tbsp (15 ml) fresh parsley, chopped
1 tsp (5 ml) fresh tarragon, chopped (optional)
1 / 4 tsp (1 g) sugar
1 / 2 tsp (3 g) kosher salt, plus more to taste
Freshly ground black pepper, to taste
16 small butter lettuce or Belgian endive leaves
2 tbsp (30 ml) toasted walnuts, finely chopped (for garnish)

Show original ingredient measurements

1 medium celery root (about 1 lb / 450 g), peeled and cut into thin matchsticks
1 crisp apple (such as Granny Smith), cut into thin matchsticks
1 small shallot, finely minced
2 tbsp (30 ml) cornichons, finely chopped
1 tbsp (15 ml) capers, drained and chopped
1 / 3 cup (80 ml) mayonnaise
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) whole-grain mustard
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) lemon zest
2 tsp (10 ml) white wine vinegar
1 tbsp (15 ml) fresh parsley, chopped
1 tsp (5 ml) fresh tarragon, chopped (optional)
1 / 4 tsp (1 g) sugar
1 / 2 tsp (3 g) kosher salt, plus more to taste
Freshly ground black pepper, to taste
16 small butter lettuce or Belgian endive leaves
2 tbsp (30 ml) toasted walnuts, finely chopped (for garnish)

Instructions

Place the celery root in a bowl and toss immediately with the lemon juice to prevent browning.
In a separate bowl, whisk together mayonnaise, Dijon, whole-grain mustard, lemon zest, white wine vinegar, shallot, cornichons, capers, parsley, tarragon (if using), sugar, salt, and a few grinds of black pepper until smooth.
Add the apple and celery root to the dressing and fold to coat evenly. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
Refrigerate for 15–20 minutes to chill and meld flavors.
Arrange the lettuce or endive leaves on a platter. Spoon the remoulade into each leaf and sprinkle with toasted walnuts.
Finish with a light grind of black pepper and serve chilled.