Celery Root Remoulade

It’s root vegetable season and they don’t all have to be boiled, baked, or steamed. This classic French bistro salad is served cold, and packed with flavor.

For the sauce, mix together a half cup of mayonnaise, a tablespoon of Dijon mustard, two tablespoons each of chopped capers and relish, a healthy squeeze of fresh lemon juice, and some chopped parsley. Salt and pepper to taste.

Shortly before serving, add about a pound and a half of peeled and shredded celery root and mix well.