Celery Root Rémoulade

Preparation

1. Step 1

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

   Step 2

   Rinse. With a sharp knife or mandoline, cut the celery root into 1/8-inch-thick slices. Cut the slices into thin matchstick-size pieces. (This is called a julienne of celery root.) Toss with: Salt, 1 teaspoon white wine vinegar.

   Step 3

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

   Step 4

   Stir well. Pour over the celery root and toss to coat. Taste for salt and acid. The salad can be served right away or refrigerated for up to a day.

2. Variations

   Step 5

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

   Step 6

   Sprinkle with chopped parsley, chervil, or mint.

   Step 7

   Toss together with a rocket salad.

   Step 8

   For the crème fraîche, substitute 1 egg yolk and whisk in 3 tablespoons olive oil.