Celery-Root Remoulade

• 1 pound celery root (also called celeriac), peeled
• 2 carrots, peeled
• 1 green apple (optional)
• 1 tablespoon salt, plus more to taste
• 3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
• 1 large egg
• 1 teaspoon Dijon mustard
• 1/2 cup vegetable oil
• 1/2 cup light olive oil
• Freshly ground pepper to taste

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

celery, carrots, green apple, salt, freshly squeezed lemon juice, egg, mustard, vegetable oil, light olive oil, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/celery-root-remoulade-373963 (may not work)