Recipes › Celeriac › Celeriac and Apple Remoulade with Toasted Walnuts
Celeriac and Apple Remoulade with Toasted Walnuts
A crisp, punchy French-style remoulade that lets raw celeriac do exactly what it does best — its earthy, celery-like bite cutting beautifully against sharp apple and a mustardy crème fraîche dressing. This is the kind of salad that genuinely improves after 20 minutes in the fridge, and it works as a starter, a side, or piled into a sandwich with cold roast pork. The walnuts bring just enough crunch and richness to make it feel like a proper dish.
Celeriac is usually ready October to December. More celeriac recipes, or see what to sow this month where you are.
Ingredients
- 700 g Celeriac, peeled and coarsely grated or julienned
- 2 Bramley or Cox apple, peeled, cored and coarsely gratedBramley gives more tartness; Cox stays firmer
- 120 g Crème fraîche
- 2 tbsp Dijon mustard
- 3 tbsp Lemon juice, freshly squeezed
- 60 g Walnuts, roughly broken
- 15 g Flat-leaf parsley, roughly chopped
- 1 tsp Flaky sea salt
- 1 pinch Black pepper, freshly ground
Contains: celery, milk, mustard, nuts, sulphites.
Method
- Toast the walnuts in a dry frying pan over a medium heat for 3–4 minutes, stirring regularly, until they smell nutty and are just beginning to colour. Tip onto a plate and leave to cool.About 5 min
- Peel and grate the celeriac, then immediately toss it with 2 tablespoons of the lemon juice to stop it browning. Grate and add the apple, tossing again to coat.About 10 min
- In a large bowl, whisk together the crème fraîche, Dijon mustard, remaining tablespoon of lemon juice, salt and a generous grind of black pepper until smooth.About 2 min
- Add the celeriac and apple to the dressing and toss thoroughly until everything is evenly coated. Taste and adjust the seasoning — you may want more mustard or lemon.About 2 min
- Fold in most of the parsley. Transfer to a serving dish, scatter over the toasted walnuts and the remaining parsley, and serve immediately or refrigerate for up to 20 minutes before serving.About 1 min
Tips
- If you have a food processor with a coarse grater attachment, use it — grating 700g of raw celeriac by hand is hard work and the processor gives a more consistent texture.
- Dress the remoulade no more than an hour before serving. Much longer than that and the celeriac softens and releases water, making the dressing runny.
- A tiny pinch of caster sugar in the dressing rounds out the mustard sharpness without making it sweet.
Ring the changes
- Replace the crème fraîche with a good mayonnaise for a richer, more classic French remoulade.
- Swap walnuts for toasted hazelnuts and add 10g of chopped tarragon instead of parsley for a more anise-forward version.
Keeping it
Store in an airtight container in the fridge for up to 24 hours. Drain off any liquid that collects and give it a stir before serving. Not suitable for freezing.
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