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.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- julienne
- 4 carrots, peeled and cut into 1/8-inch julienne