Celery-Root Remoulade

Directions

1. 1
   Cut the celery root, carrots, and the optional apple into julienne matchsticks.
2. 2
   The best way to do this is to use a julienne disk on a food processor.
3. 3
   Work quickly, so the celeriac doesnt change color.
4. 4
   Toss the sticks in a large bowl with 1 tablespoon salt and 3 tablespoons lemon juice.
5. 5
   Add enough cold water to the bowl just to cover the mixture, and let it steep for 30 minutes.
6. 6
   Drain, and discard the water.
7. 7
   Using a food processor fitted with a steel blade, pulse together the egg, the remaining 1 teaspoon lemon juice, and the mustard.
8. 8
   With the motor running, slowly stream in the oils.
9. 9
   When you finish pouring in the oil, you should have a thick, yellowish mayonnaise.
10. 10
    Season with salt and freshly ground pepper to taste.
11. 11
    Put the celery root, carrots, and apple together with 2 heaping tablespoons of your prepared mayonnaise into a large bowl, and fold together.
12. 12
    Cover, and refrigerate until ready to serve.
13. 13
    This tends to taste best when it sits for a day or two in the refrigerator.