Classic Celery Rémoulade

You don’t have to be in Nice to enjoy the classic French salad
Remoulade

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The French may not be known for their love of raw vegetables, but this rémoulade proves that this stereotype does not always ring true.

This recipe is courtesy of David Lebovitz.

6
Servings
214
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup mayonnaise
  • 2 1/2 Tablespoons Dijon mustard
  • 1 Teaspoon sea salt
  • 2 Tablespoons freshly squeezed lemon juice
  • Freshly ground black pepper
  • 2 1/4 Pounds celery root

Directions

Mix together the mayonnaise, mustard, salt, lemon juice, and a few grinds of black pepper.

Peel the celery root and grate it coarsely.

Mix the dressing with the celery root and taste. Add additional salt, pepper, mustard, and lemon juice, according to your own preference.

Nutritional Facts

Total Fat
14g
20%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
23mg
8%
Carbohydrate, by difference
17g
13%
Protein
7g
15%
Vitamin A, RAE
7µg
1%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
54mg
5%
Choline, total
17mg
4%
Fiber, total dietary
5g
20%
Folate, total
14µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
46mg
7%
Selenium, Se
6µg
11%
Sodium, Na
1068mg
71%
Water
172g
6%
Zinc, Zn
1mg
13%

Celery Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Celery Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.