Celeriac, Celery and Carrot Remoulade

• 1 medium celeriac, about 3/4 pound without stalks, peeled and grated (about 4 cups)
• 6 ounces carrots, peeled and grated (about 2 cups)
• 4 ounces celery, thinly sliced (about 1 1/8 cups)
• Salt
• 2 tablespoons chopped chives
• 2 tablespoons chopped parsley
• 1/4 cup creme fraiche
• 2 tablespoons mayonnaise
• 2 tablespoons grapeseed oil
• 1/4 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 1/2 to 2 tablespoons Dijon mustard, to taste
• Freshly ground black pepper

1. Place celeriac, carrots and celery in a bowl or colander and salt generously.
2. Toss and leave for 30 minutes.
3. Taking mixture up by the handful, squeeze out excess water and transfer to a bowl.
4. Add chives and parsley and toss together.
5. Whisk together creme fraiche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard.
6. Season to taste with salt and pepper.
7. Add to the vegetables and toss together.
8. Serve right away or for even better results, refrigerate for an hour or so before serving.

stalks, carrots, celery, salt, chives, parsley, creme fraiche, mayonnaise, grapeseed oil, greek yogurt, lemon juice, mustard, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1017233 (may not work)