Celery Remoulade

Directions

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.