Les Crudités de la Cantine
La Cantine à la Maison: The Midday Anchor
For first-generation kids, the smell of sharp Dijon and sweet carrots is a direct portal back to the family table. In France, no proper meal begins without a plate of crudités. The reigning champions of this tradition are the bright, tangy carrot salad and the creamy, mustard-spiked celery root slaw. Forget the heavy, overly sweet slaws found in American delis; this is about sharp, palate-cleansing acidity and satisfying crunch. The "grandma secret" isn't a magical ingredient—it's the technique. Grating the vegetables to the correct thickness and giving them thirty minutes to relax in their dressings transforms raw roots into something deeply comforting. We use good store-bought mayonnaise spiked with real Dijon for the rémoulade, because that’s exactly what busy French parents do on a Tuesday night.
Before you start
Peel the celeriac aggressively.
A standard vegetable peeler won't work on its tough, knobby exterior. Use a heavy chef's knife to slice off the top and bottom, stand it flat on the cutting board, and carve down the sides until only the creamy white flesh remains.
Ingredients
- carrots1 lb
- celeriac1 1/4 lb
- mayonnaise1/2 cup
- Dijon mustard1/4 cup
- neutral oil2 tbsp
- lemon juice2 tbsp
- heavy cream1 tbsp
- white wine vinegar1 tsp
- shallot1 small
- flat-leaf parsley2 tbsp
- fine sea salt1 tsp
- black pepper1/2 tsp
Method
- 01
Prepare the rémoulade dressing first to win the race against oxidation.
Celeriac turns brown the minute it hits the air. In a large mixing bowl, whisk together the mayonnaise, 3 tablespoons of the Dijon mustard, heavy cream, white wine vinegar, and a generous pinch of salt and pepper until sharp and highly seasoned.
- 02
Grate the celeriac and toss immediately.
Using the large holes of a box grater or the julienne blade of a food processor, grate the peeled celeriac directly into the dressing. Squeeze about 1 tablespoon of the lemon juice over the top and toss aggressively until heavily coated.
- 03
Set the celeriac aside to cure.
Cover and refrigerate for at least 30 minutes, or up to 24 hours, to allow the salt and acid to break down the tough fibers and transform the raw crunch into a tender, creamy bite.
- 04
Mix the carrot vinaigrette.
In a separate bowl, whisk together the remaining 1 tablespoon of Dijon mustard, the remaining 1 tablespoon of lemon juice, and a pinch of salt. Slowly whisk in the neutral oil until emulsified, then stir in the minced shallot and parsley.
- 05
Grate and dress the carrots.
Using the medium holes of a box grater or the fine shredding disc of a food processor, grate the carrots into fine matchsticks. Pour the vinaigrette over them, toss thoroughly, and let rest in the refrigerator for 15 to 30 minutes.
- 06
Serve side-by-side.
Arrange the chilled salads together on a large platter alongside a crusty baguette for an unpretentious, deeply comforting midday anchor.
Notes
Avoid pre-shredded bagged carrots.
Supermarket shredded carrots are too dry and thickly cut for this salad; grating must be done at home to achieve the right flexible texture and release the natural juices.
Embrace the raw root.
While some classical recipes insist on briefly blanching the celeriac, keeping it entirely raw is faster, requires fewer dirty pots, and provides a crisp texture that holds up beautifully in the fridge.