Celery Root Remoulade

1. 1

   Cut away all the brown skin and small roots from: 1 medium celery root (about 1 pound).

2. 2

   Rinse.

3. 3

   With a sharp knife or mandoline, cut the celery root into 1/8-inch-thick slices.

4. 4

   Cut the slices into thin matchstick-size pieces.

5. 5

   (This is called a julienne of celery root.)

6. 6

   Toss with: Salt, 1 teaspoon white wine vinegar.

7. 7

   Mix together in a small bowl: 2 tablespoons creme fraiche, 2 teaspoons Dijon mustard, Juice of 1/2 lemon, 2 teaspoons extra-virgin olive oil, Salt, Fresh-ground black pepper.

8. 8

   Stir well.

9. 9

   Pour over the celery root and toss to coat.

10. 10

    Taste for salt and acid.

11. 11

    The salad can be served right away or refrigerated for up to a day.

12. 12

    Add other raw julienned root vegetables, such as rutabaga, carrot, or radish, to the salad.

13. 13

    Sprinkle with chopped parsley, chervil, or mint.

14. 14

    Toss together with a rocket salad.

15. 15

    For the creme fraiche, substitute 1 egg yolk and whisk in 3 tablespoons olive oil.

No additional tips available.