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Celery Root and Carrot Remoulade

Toss this fresh-tasting salad with remoulade, a mayonnaise-based dressing that includes mustard, capers and herbs. Use store-bought mayonnaise or, if you prefer, homemade aioli (see related recipe at left); if you make your own aioli, you might not need all of the lemon juice called for here. Any leftover remoulade is delicious spread on sandwiches or combined with chicken salad.

Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 8


  • 1 cup mayonnaise
  • 1 Tbs. whole-grain mustard
  • 2 tsp. Dijon mustard
  • 2 tsp. fresh lemon juice, plus more, to taste
  • 1/4 cup capers, drained and roughly chopped
  • 1/4 cup chopped fresh herbs, such as parsley, tarragon, chives,
      chervil, and/or dill
  • Kosher salt and freshly ground pepper, to taste
  • 2 medium celery roots, trimmed, peeled and cut into 1/8-inch
  • 4 carrots, peeled and cut into 1/8-inch julienne


In a bowl, stir together the mayonnaise, whole-grain mustard, Dijon mustard, the 2 tsp. lemon juice, the capers and herbs. Season the remoulade with salt and pepper.

In a large bowl, stir together the celery roots and carrots. Stir in the remoulade to taste. Adjust the seasonings with salt, pepper and lemon juice. Serves 6 to 8.

Williams-Sonoma Kitchen