This recipe is part of a larger dinner party menu you can find on my Substack. The category is Parisian Bistro, and it will feature five courses inspired by these historic restaurants. You can find the first recipe here. The rest will follow later this week. 🙂
It’s pretty safe to say that if you grew up in France, you know this dish. This ubiquitous salad is often referred to as “French Coleslaw” because it fulfills a similar purpose on the plate, and it is as widespread as the chip shop and Southern BBQ mainstay. But before we get to the history, let’s talk about what this dish is. Céleri-Rave Rémoulade is a salad comprised of julienned celeriac root dressed in the French form of rémoulade. Chopped capers, cornichons, and herbs, like parsley and tarragon, are sometimes added for extra flavour and colour.
