Serve this winter salad alongside other little salads, such as marinated beets, carrot salad, or arugula salad.

　　

Ingredients

4 servings

　　1 medium celery root (about 1 pound)

　　Salt

　　1 teaspoon white wine vinegar

　　2 tablespoons crème fraîche

　　2 teaspoons Dijon mustard

　　Juice of 1/2 lemon

　　2 teaspoons extra-virgin olive oil

　　Salt

　　Fresh-ground black pepper

　　

Step 1

Cut away all the brown skin and small roots from: 1 medium celery root (about 1 pound).

　　

Step 2

Rinse. With a sharp knife or mandoline, cut the celery root into 1/8-inch-thick slices. Cut the slices into thin matchstick-size pieces. (This is called a julienne of celery root.) Toss with: Salt, 1 teaspoon white wine vinegar.

　　

Step 3

Mix together in a small bowl: 2 tablespoons crème fraîche, 2 teaspoons Dijon mustard, Juice of 1/2 lemon, 2 teaspoons extra-virgin olive oil, Salt, Fresh-ground black pepper.

　　

Step 4

Stir well. Pour over the celery root and toss to coat. Taste for salt and acid. The salad can be served right away or refrigerated for up to a day.

　　

Variations

Step 5

Add other raw julienned root vegetables, such as rutabaga, carrot, or radish, to the salad.

　　

Step 6

Sprinkle with chopped parsley, chervil, or mint.

　　

Step 7

Toss together with a rocket salad.

　　

Step 8

For the crème fraîche, substitute 1 egg yolk and whisk in 3 tablespoons olive oil.

　　The Art of Simple Food