How to Make Celery Root Salad

1/2 pounds untrimmed celery root (2 bulbs, each 4 inches in diameter)

6 tablespoons freshly squeezed lemon juice

1/2 teaspoon salt

Freshly ground white pepper

1 cup mayonnaise

1 tablespoon drained minced capers

1 tablespoon drained minced cornichons

1 tablespoon brine from cornichons

1 tablespoon brine from capers

1 tablespoons Dijon mustard

2 tablespoons chopped parsley

Method -

1. Trim each celery root with a large sharp chef's knife. Remove all bark and dark spots. You should be left with just white celery root. Cut each into 4 to 6 pieces. Shred celery root with the shredding blade of a food processor or grate it using the largest holes on a grater.

2. Place the celery root in a bowl and toss it with the lemon juice, salt and several grinds of pepper. Let the celery marinate for 30 minutes to 1 hour.

3. Meanwhile, whisk together the mayonnaise, capers, caper brine, cornichons, cornichon brine, mustard, and parsley in a separate bowl, until well combined.

4. When the celery root has marinated, pour off any liquid that has drained to the bottom of the bowl.

5. Pour the sauce over the celery root and toss to mix thoroughly. Chill well before serving.