Celery Root Remoulade

• 2 pounds celery root
• 1 3/4 teaspoons kosher salt
• 3 tablespoons freshly squeezed lemon juice
• 1 cup good mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 teaspoons Champagne vinegar or white wine vinegar
• Pinch freshly ground black pepper

1. Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple.
2. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade.
3. With the food processor, press a little as you feed the chunks through and you will have larger shreds.
4. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
5. Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper.
6. Add enough sauce to lightly moisten the salad.
7. (You may have some sauce left over.)
8. Serve cold or at room temperature.

celery root, kosher salt, freshly squeezed lemon juice, mayonnaise, mustard, wholegrain mustard, vinegar, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/ina-garten/celery-root-remoulade-recipe.html (may not work)