Celeriac, Fennel and Apple Remoulade

Name: Celeriac, Fennel and Apple Remoulade
Total time: 20 min
Cuisine: British
Ingredients: 1 celeriac, peeled and cut into matchsticks; zest and juice of ½ a lemon; 1 fennel bulb, halved, then cut into matchsticks; 1 green apple, peeled, cored and cut into matchsticks; 2 tbsp mayonnaise; 1 tsp wholegrain mustard; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Feeds
4

Difficulty
Easy
Ready in
20 min

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

The key to a good remoulade is to julienne (i.e. cut into matchsticks) the vegetables really finely so they are easy to eat. It can be tempting to grate the vegetables, but I promise making the effort to cut them will be worth it. A mandoline slicer makes it quick work; otherwise just use a sharp knife.

Ingredients

1 celeriac, peeled and cut into matchsticks
zest and juice of ½ a lemon
1 fen

Europe
United Kingdom
Vegetarian
Gluten-free
Mediterranean
Scotland

Method

As soon as you’ve cut the celeriac into matchsticks, put them into a mixing bowl with the lemon zest and juice and a good pinch of sea salt. The lemon juice will help stop the celeriac oxidising and going brown.
Add the julienned fennel and apple and mix everything together, then stir through the mayonnaise, wholegrain mustard and some cracked black pepper. Tas