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Celery Root Remoulade

Serve this winter salad alongside other little salads such as marinated beets, carrot salad, or arugula salad. 1 medium celery root about 1 pound 1 teaspoon white wine vinegar 2 tablespoons crème fraiche 2 teaspoons Dijon mustard Juice of ½ lemons 2 teaspoons olive oil Fresh ground black pepper

Directions: Cut away all the brown skin and small roots from the celery root rinse and with a sharp knife cut the celery root into 1/8 inch thick slices. Cut the slices into thin toothpick size pieces. This is called a julienne of celery root. Toss with salt and vinegar. In a small bowl mix the rest of the ingredients stir well and pour over the celery root and toss. Taste for salt and acid, the salad can be served right away or refrigerated up to a day.

Variations: Add other raw julienne root vegetables such as turnips, rutabagas, carrot or radishes to the salad. Sprinkle with chopped parsley, chervil or mint, Toss together with an arugula salad. For the crème fraiche, substitute 1 egg yolk and whisk in a tablespoon of olive oil.

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