Celeriac Salad Recipe

a Valentine's heart made from mini cakes
author pic


 Updated 01/10/2015

 See comments

For this recipe the celeriac is blanched briefly. Its intense celery flavour makes a refreshing and unusual salad. The Rémoulade sauce may not be to everyone's taste, so try a few days before Valentine's day.


  • 1 medium sized celeriac
  • salt and black pepper

  • For the Rémoulade sauce:
  • 1 hard-boiled medium organic egg yolk
  • 1/2 tablespoon French Mustard
  • 1/4 teaspoon chopped capers
  • 1/4 pint oil
(see measure conversions for more information on quantites)


  1. To make the sauce, mash up the yolk of the egg in a basin.
  2. Mix in the capers, mustard and seasoning.
  3. Add the oil a little at a time, beating well all the time.
  4. Peel the celeriac.
  5. Cut into slices and then into thin strips.
  6. Boil for one minute in water.
  7. Drain and pat dry.
  8. Allow to cool and then mix with the Rémoulade sauce.
  9. Test the seasoning and add some more salt or pepper if necessary.

Prep Time: 20 minutes

Yield: 2 portions


E-mail (Will not appear online)
Powered by Comment Script