Dutch celeriac salad (remoulade)

Every Dutch supermarket or corner shop has an extensive range of ready-made salads. During winter, one of those is the much loved and crunchy celeriac salad (or remoulade, as the French like to call it).

• serves

  4

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• ½ large (400 g) celeriac, peeled
• 1 tbsp lemon juice
• ¼ cup (60 ml) mayonnaise (top quality)
• 2 tbsp Dijon mustard
• 1 tbsp walnut oil*
• ½ cup (50g) walnuts

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Preheat oven to 160°C.

Peel and cut the celeriac in very thin matchsticks using a mandolin. If you don’t have a mandolin you can thinly slice by hand, then lay flat on a board and cut into thin matchsticks. Only if you have slightly thicker matchsticks, pour some hot water over the cut celeriac, and leave for 1-2 minutes to tenderise. Drain well, pat dry with paper towel.

Place cut celeriac in a bowl, add lemon juice to keep the celeriac white and to help tenderise.

In another bowl, stir together the mayonnaise, Dijon mustard, and walnut oil, add to the celeriac and toss to combine.   

Place the walnuts on a baking tray and roast for 10 mins or until golden. Cool, then roughly chop. Scatter over the salad and serve immediately with some smoked mackerel or on thinly cut bread, brushed with oil and roasted in the oven until crisp as a starter.

Note

• Walnut oil is available from selected delicatessens.

Photography by Alan Benson

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.