Celery Root Remoulade

Directions

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.