1 medium celery root (about 1 lb)1 tsp white wine vinegar 2 Tbsp crème fraîche 2 tsp Dijon mustard juice of 1/2 lemon 2 tsp extra-virgin olive oil salt pepper
Cut away all the brown skin and small roots from the celery root. Rinse. With a sharp knife or mandoline, cut the celery root into 1/8-inch thick slices. Cut the slices into thin matchstick-size pieces. (This is called a julienne of celery root.) Toss with salt and white wine vinegar.
Mix remaining ingredients together in a small bowl. Stir well. Pour over the celery root and toss to coat. Taste for salt and acid. The salad can be served right away or refrigerated for up to a day.
For some variation, add julienned carrots, or sprinkle chopped parsley, chervil, or mint. Try tossing with fresh dandelion greens. To substitute for creme fraiche, whisk one egg yolk with 3 tablespoons olive oil.
recipe from The Art of Simple Food by Alice Waters.