Celeriac often gets a bad rap because of its association with its above-ground cousin, celery, but we believe that it's deserving of its own place at the dinner table. Like other root vegetables, celeriac can be roasted, pureed, or eaten raw. In this recipe the celeriac is cut into small matchsticks and paired with a traditional remoulade sauce.
1 lbs celery root, peeled and cut into matchsticks or julienne
1/2 mayonnaise, homemade or store-bought
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons minced chives
Sea salt, to taste
Remove the celeriac's tough outer skin with and knife, and using a mandolin, cut the celeriac into thin 2" sheets. Stack the sheets and cut them into thin match sticks with a knife. Toss the celeriac with the remaining ingredients and adjust the seasoning with salt and more lemon juice if needed. Let the salad sit for 30 minutes before serving.