Celery Root Remoulade

• 1 medium celery root (about 1 pound)
• Salt
• 1 teaspoon white wine vinegar
• 2 tablespoons creme fraiche
• 2 teaspoons Dijon mustard
• Juice of 1/2 lemon
• 2 teaspoons extra-virgin olive oil
• Salt
• Fresh-ground black pepper

1. Cut away all the brown skin and small roots from: 1 medium celery root (about 1 pound).
2. Rinse.
3. With a sharp knife or mandoline, cut the celery root into 1/8-inch-thick slices.
4. Cut the slices into thin matchstick-size pieces.
5. (This is called a julienne of celery root.)
6. Toss with: Salt, 1 teaspoon white wine vinegar.
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. Stir well.
9. Pour over the celery root and toss to coat.
10. Taste for salt and acid.
11. The salad can be served right away or refrigerated for up to a day.
12. Add other raw julienned root vegetables, such as rutabaga, carrot, or radish, to the salad.
13. Sprinkle with chopped parsley, chervil, or mint.
14. Toss together with a rocket salad.
15. For the creme fraiche, substitute 1 egg yolk and whisk in 3 tablespoons olive oil.

celery root, salt, white wine vinegar, creme fraiche, mustard, lemon, extravirgin olive oil, salt, freshground black pepper

Taken from www.epicurious.com/recipes/food/views/celery-root-remoulade-387134 (may not work)