Celery Root Remoulade serves 4
1 large or 2 small celeriac roots
couple teaspoons fresh lemon juice
dash of salt
1/3 cup mayonaise - or less depending on how much celery you get
1 tablespoon dijon
1 teaspoon capers
drizzle of olive oil
Mix the matchstick pieces with the lemon juice and salt in a bowl. Then in a small bowl whisk the may with the dijon, capers and a splash of olive oil. Mix in as much of the dressing into the celery root as you like - you don't want it to be soupy. Grind over some fresh pepper and taste for salt. Serve alongside some other little salads or on top of some greens.
PS. even if you don't like celery you might like this - it has a totally different texture - no stringy bits!