Celery Root Remoulade

Ingredients:

• 1 kg of celery root
• 1 and 3/4 teaspoons coarse salt
• 3 tablespoons freshly squeezed lemon juice
• 1 cup of quality mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp. grainy mustard
• 2 tsp champagne vinegar or white wine vinegar
• A pinch of freshly ground black pepper

Preparation:

1. Peel the celery root with a serrated knife, removing the brown skin, like you would a pineapple. Slice it into thin strips using a vegetable peeler or a food processor fitted with a coarse mandoline attachment. When using a food processor, apply gentle pressure as you feed the celery to ensure coarser strips. Place the celery in a large bowl, sprinkle with 1.5 teaspoons of salt and 2 tablespoons of lemon juice; let it sit at room temperature for about 30 minutes.
2. Meanwhile, in a small bowl, combine the mayonnaise, both mustards, the remaining 1 tablespoon lemon juice, vinegar, the remaining 1/4 teaspoon salt, and black pepper. Stir enough dressing into the salad to lightly moisten it (you may have some dressing left over). Serve cold or at room temperature as a dipping sauce, such as seafood dishes.