Method
Prepare the celeriac
Rinse 600 g of celeriac under cool running water, scrub the deep crevices with a clean produce brush, and dry it. Trim the knobby root end, then peel away the thick skin until only firm, pale flesh remains. Cut it into matchsticks about 2 to 3 mm thick with a sharp knife, julienne peeler, or food processor disc. Transfer the strands to a large mixing bowl as you work, then toss immediately with 30 ml of fresh lemon juice and 1.5 g of kosher salt until every strand is lightly moistened.
Mix the yogurt remoulade dressing
Whisk 150 g of whole-milk plain Greek yogurt, 45 g of pasteurized mayonnaise, 30 g of Dijon mustard, 15 ml of white wine vinegar, and 1 g of black pepper in a medium bowl until smooth and evenly colored. Rinse 10 g of capers under cool running water, drain them well, and chop them once or twice so they disperse through the dressing. Stir them into the bowl and taste; the dressing should be tangy and assertively mustardy because the celeriac will soften its flavor.
Coat and soften the celeriac
Pour the dressing over the celeriac and toss thoroughly from the bottom of the bowl until the matchsticks are evenly coated with no dry pockets. Let the salad stand at room temperature for 10 minutes, tossing once halfway through. The strands should relax slightly while keeping a clear, crisp bite.
10:00Finish with herbs and serve
Chop 10 g of fresh flat-leaf parsley and 5 g of fresh chives, then fold them through the remoulade just before serving. Taste a strand with some dressing and adjust the balance with a small squeeze of lemon, a dab of mustard, or a pinch of salt if needed. Spoon into a shallow serving bowl and serve immediately as a starter or side salad.
Smart Substitutions
- No Greek yogurt? Use thick plain whole-milk yogurt and reduce the lemon juice slightly if the dressing seems loose.
- No mayonnaise? Replace it with more Greek yogurt and whisk in a spoonful of neutral oil for a rounder texture.
- No capers? Use finely chopped cornichons for a similar salty, sharp accent.
- No chives? Use fresh tarragon, fresh chervil, or the listed parsley.
Tips and Variations
- Peel the celeriac generously; the furrowed outer layer stays fibrous even when cut finely.
- Aim for matchsticks rather than coarse shreds so the salad stays crisp instead of turning pulpy.
- Rinse the capers before chopping to keep their flavor bright without overwhelming the dressing with brine.
What Went Wrong?
- Celeriac is turning brown Toss each batch with lemon juice as soon as it is cut rather than waiting until the whole root is finished.
- Dressing is watery Drain any liquid from the bowl, then fold in a spoonful of thick Greek yogurt until the dressing clings again.
- Salad tastes flat Add Dijon mustard or vinegar first, then reassess before adding more salt.
- Texture is too firm Cut the strands more finely and let the dressed salad stand for another 5 minutes before serving.
Nutrition Estimate
- Fiber: 3 g per serving
- Sodium: 650 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
