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1
In a heavy glass or ceramic bowl, whisk the egg yolks with the water, mustard and a pinch each of salt and pepper.
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2
Whisk in the oil in small drops until the sauce starts to thicken, then whisk in the remaining oil in a thin, steady stream; when all of the oil has been added, the sauce should be thick.
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3
Whisk in 1 tablespoon of the lemon juice.
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4
Fold in the egg, cornichons, capers, parsley, tarragon and garlic.
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5
Season with salt and pepper and refrigerate.
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6
Preheat the oven to 400.
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7
In a cake pan, toast the walnuts for about 4 minutes, or until fragrant and deep brown.
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8
Bring a medium saucepan of salted water to a boil.
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9
Shred the celery root on the largest holes of a box grater and toss immediately with 1 tablespoon of the lemon juice.
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10
Add 3 tablespoons of the lemon juice to the saucepan, then add the celery root and blanch until crisp-tender, about 2 minutes.
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11
Drain the celery root and plunge it into a bowl of ice water to stop the cooking.
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12
Drain again and pat thoroughly dry.
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13
Grate the pears into a bowl and toss with the remaining 1 tablespoon of lemon juice.
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14
Add the celery root, remoulade sauce and walnuts and toss well.
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15
Season with salt and pepper.
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16
Garnish with the celery leaves and serve.
