Celery and Apple Rémoulade


Preparation info

  • Difficulty


  • Makes about

    3 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Turkey has cranberry sauce, and bacon and pork have this!


  • 3 ribs celery, thinly sliced on the bias
  • 1 Granny Smith apple, cut into matchstick strips
  • ½ cup (120 ml) Rémoulade Sauce
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon celery seeds
  • ½ cup (110 g) sliced cooked bacon


In a medium bowl, toss the celery, apple, rémoulade sauce, lemon juice, and celery seeds together until combined. Cover and refrigerate for at least 30 minutes, or up to 2 days to allow the flavors to meld. Garnish with the bacon and serve cold.