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1
Put the celery root in a large saucepan with cold water to cover, and heat to a boil.
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2
Lower the heat a bit, and simmer the celery root for about an hour or so, until cooked through and tender.
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3
As it cooks, keep the root submerged by weighting it with a plate or pot lid.
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4
When you can easily pierce the celery root with a skewer, drain it in a colander and cool.
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5
To peel the celery root: scrape off the skin with the dull side of a paring knife, and cut out the bits of skin in the folds and any tough, knobby parts.
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6
Cut the celery root in half, and slice each half into thin half-moons; put these in the large bowl.
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7
(If the celery root is a bit fibrous, cut the slices into thin matchsticks.)
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8
Rinse the apples well, but dont peel them.
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9
Slice them in half, through the stem and bottom ends, and cut out the seeds and cores.
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10
Slice the halves crosswise into half-moons, about 1/8 inch thick, add to the bowl, and gently toss the celery root and apple slices together.
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11
For the dressing: whisk together the vinegar, mustard, salt, and pepper in a small bowl, then whisk in the olive oil gradually, until smooth and emulsified.
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12
Pour the dressing over the celery root and apple, sprinkle the chives on top, and tumble to coat all the slices with dressing.
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13
Serve at room temperature.
