Celery Remoulade

1. 1

   Cut celery root into chunks, and coarsely grate or shred with food processor, hand grater, or mandoline.

2. 2

   Transfer to bowl, and fold in parsley.

3. 3

   Set aside.

4. 4

   Whisk together mayonnaise, mustard, lemon juice, and pepper in small bowl.

5. 5

   Season with salt, if desired.

6. 6

   Stir sauce into salad mixture, and fold in walnuts and cranberries.

7. 7

   Serve immediately, or refrigerate up to two days.

8. 8

   If salad seems too dry, add some warm water.

No additional tips available.