Celery Remoulade

Directions

1. 1
   In a medium-sized mixing bowl, whisk together the lemon juice, mustard and creme fraiche.
2. 2
   Set aside.
3. 3
   Brush excess dirt off of the roots.
4. 4
   Cut off the bottom and top of the roots.
5. 5
   Cut the roots into quarters and peel.
6. 6
   Rinse in cool water if there is any remaining dirt or debris.
7. 7
   Slice each quarter on a mandoline into 1-inch long matchstick pieces and transfer directly to the dressing.
8. 8
   Add the salt and pepper and stir well to combine.
9. 9
   Cover and place in the refrigerator for a minimum of 1 hour and up to 3 before serving.