Celery Root Remoulade

Directions

1. 1
   In a large mixing bowl, whisk together the mayonnaise and mustard.
2. 2
   There are generally two ways to prepare celery root for remoulade.
3. 3
   Some people like it grated (in a food processor or by hand) and tossed raw with the dressing.
4. 4
   But you can also use a Japanese mandolin to slice the celery root into matchsticks, and then blanch them.
5. 5
   The grated way is good raw, because I think it gets a little moister.
6. 6
   The blanched matchsticks are appealing because the cooking process brings out the flavor more.
7. 7
   If you choose to blanch the root, cover the matchsticks with acidulated water (water with the juice of 1 lemon and a pinch of salt) as you do your slicing, to avoid discoloration.
8. 8
   When youre done slicing, place the matchsticks and the water over high heat, bring to a boil, then drain.
9. 9
   Rinse them briefly with cold water, then dry thoroughly.
10. 10
    When cool, toss the celery root with the dressing and season with salt and pepper.