I was not overly impressed with this salad/side. It sounded interesting, but it just didn't deliver. It wasn't awful, it just wasn't very appealing. It was one of those only-if-there's-nothing-else-to-eat sort of dishes. So, not one I'm likely to revisit. But at least now I know.

Celery Root Rémoulade

From Vegetable of the Day by Kate McMillan

Ingredients

• 1 (~680g) celery root (celeriac)
• 1 tsp. lemon juice
• 1 tsp. coarse sea salt
• 1/4 c. Dijon or Roman mustard
• 3 Tbsp. boiling water
• 1/4 c. olive oil
• 2 Tbsp. white wine vinegar
• 3-4 Tbsp. minced fresh chives

Directions

1. Trim the ends of the celery root, peel it, use a mandoline to cut into thin slices and then cut the slices into matchsticks (julienne).
2. Toss the celery root with the lemon juice and salt. Let stand for ~30 minutes.
3. Rinse the celery root, drain, and pat dry.
4. Use some hot water to warm a heatproof bowl, then empty it and dry it off.
5. Put the mustard in the warm bowl and slowly drizzle in the boiling water while whisking.
6. Whisking vigorously, slowly drizzle in the olive oil.
7. Whisk in the vinegar.
8. Add the celery root and toss to coat.
9. Cover and chill for at least 3 hours.
10. Sprinkle with chives and serve.