I have made celery root remoulade many times but in truth I find it sloppy and too mayonnaisey. I mean, I love adding julienned celery root to other kinds of salad that call for mayonnaise, like lobster salad, but just plain doesn’t work so well for me. This little salad, which has German roots—at least for me, since I found a version of it in an old German cookbook called The Home Book of German Cookery by Hanne Lambley (Faber and Faber, London, 1979)—is a winner. Clean, fresh, snappy…perfect with a dinner or roasted meat or poultry. And so simple!
½ small celery root
1 large crisp apple, like Granny Smith or Gala
½ cup walnut meats, very coarsely chopped
2 tablespoons Extra virgin olive oil (or to taste)
Juice from ½ medium lemon (or to taste)
Salt and freshly ground black pepper to taste
2 tablespoons chopped flat-leafed parsley
Peel the celery root and cut it into little matchsticks. You will need about 1 cup of julienned celery root per person. Peel and core the apple, and cut it into little matchsticks. You will need about ½ cup of apple per person.
Toss the celery root and apple in a serving bowl and add the walnuts. Add the oil, lemon juice, and salt and pepper to taste. Toss gently and garnish with the parsley.