Celery Root Salad

James MacGuire

[Read James MacGuire’s “French Winter Salads”]

This is usually prepared with mayonnaise and Dijon mustard and called céleri rémoulade, even though the gherkins, capers, and other classic rémoulade ingredients are wisely left out. A cream vinaigrette yields a lighter result. Some recipes call for blanching the julienned celery root to tenderize it, but th…