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Celeriac remoulade

James Martin
This classic French salad from James Martin combines crunchy, aniseed-flavoured celeriac with a rich mayonnaise dressing.

Celeriac remoulade

Method

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1. Peel the celeriac, then slice it as thinly as possible (using a mandolin if you have one). Stack the slices 3 or 4 at a time on top of each other and cut into long, thin julienne strips or matchsticks.

2. Place celeriac in a bowl and mix in the sliced onion. If you prefer a milder flavour, first soak the onion in a bowl of cold water for 1 hour.

3. Whisk the mayonnaise with the mustard, lemon zest and juice, Worcestershire sauce and seasoning. Combine with the celeriac and onion. If you find the sauce a little too thick, thin it with 1-2 tbsp milk. Season with sea salt and freshly ground pepper. Stir in the parsley and serve.

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Serves: Serves 4

Prep: 30 min, plus 1 hr optional soaking time

Ingredients
500g celeriac
1 red onion, thinly sliced
250ml thick mayonnaise
3 tbsp coarse grain mustard
1 lemon, grated zest and juice of
a dash of Worcestershire sauce
2 tbsp chopped parsley
freshly ground salt and black pepper