David Leibovitz’s Delectable Celery Root salad with Mustard Sauce


Last May, I went to San Francisco for my first cookbook signing, David Leibovitz’ My Paris Kitchen.   My sister, Susie was kind enough to accompany me.  I have been a fan of David’s blog for quite some time and have made numerous recipes of his… all which I may say are totally delicious!  Before the book signing, we had a great lunch(Roast duck noodles) at a small Cantonese restaurant, B&M Mei Sing restaurant on Second street.  The book signing was at Fog City News, a news shop that carries a vast varieties of magazines in multiple languages.  Another great thing about the David Leibovitz book signing was that they gave out samples of David’s celery root salad (Céleri Rémoulade) and grated carrot salad.  They were both delicious!  They were also passing out samples of chocolate.  Fog City News has quite an assortment of premium chocolate bars(bean to bar).  With these delicious salads and chocolate, who could resist purchasing such a wonderful cookbook.  I have made quite a few recipes from David’s book but since fall has arrived (and celery root is in season), I decided to try to recreate David’s delectable celery root salad with mustard sauce.


Celery root is not a particularly attractive root vegetable.  But after slicing off the stem side and root side, it has a creamy white interior.  It has a texture that both crispy and crunchy.


David advises, “Celery root is pretty easy to prepare, but does discolor a bit once sliced open and grated.  So make the dressing before slicing and grating the celery root, for best results.  I like mine really mustardy, so I use a fairly large amount.  If you’re unsure, start with less, you can add more, to taste, when the salad is finished.”

David Leibovitz’s Celery Root salad with Mustard Sauce

(Céleri Rémoulade)


1 large or 2 small celery roots (2  pounds) (I used 2 small)

1/2 cup mayonnaise

1/4 cup sour cream or creme fraiche

2 TBSP grainy mustard (I used a French mustard Maille)

1 TBSP dijon mustard (I used Grey Poupon)

2 TBSP lemon juice

1 tsp sea salt or kosher salt

2 TBSP chopped flat leaf parsley


Food processor with grating disc


1.  In a large bowl, mix mayonnaise, creme fraiche or sour cream, grainy mustard, dijon mustard, lemon juice and salt.


2.  Lop off the top and bottom ends of celery root and set it on a cutting board on one of the flat sides.  Cut away the coarse skin slicing it with a curved motion, conserving as much flesh as possible.  Cut the root in half and then quarters.


3. David likes to hand cut the celery root into match stick sized pieces.  (My above picture of the celery root salad was made with hand cut celery root).  Recently,  I used my food processor with a grating disc to cut the celery root into smaller bite sized pieces.  I found that the pieces of grated celery root cut using the food processor were smaller than the hand cut match stick size pieces but still remained crunchy in the mustard sauce.    If using a food processor be sure to use  the grating disc with the largest sized holes.  I will leave it up to you if you would prefer to hand cut match stick celery root pieces or use the food processor.  I personally would recommend using the food processor because it is much quicker.   Because the celery root discolors when exposed to air, toss celery root pieces into the mustard sauce immediately after finishing grating.

4.  Add chopped parsley and stir well to incorporate into salad.  Once dressed, this salad will keep for up to 2 days in the refrigerator.  It will lose it’s crispness the longer it sits.

Bon Appetit!

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