Celery Remoulade

  • Preparation 10 MIN
  • Servings 6



  1. In a bowl, combine the mayonnaise, Dijon mustard, horseradish, vinegar, white wine, capers and green onion. Season with salt and pepper.
  2. Add the celery root and blend well. Let stand for 1 hour before serving.
  3. Place the salad on the Boston lettuce leaves. Garnish with thin strips of red pepper.


You can easily and quickly grate the celery root in a food processor. However, if you must do by hand, grate it over a bowl containing a little lemon water to prevent the celery root from oxidizing.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.