Active Time

　　20 min

　　Total Time

　　25 min

　　Thin green beans add ribbons of color as well as bite to a celeriac rémoulade.

　　

Ingredients

Makes 4 servings

　　1/2 cup mayonnaise

　　2 1/2 teaspoons fresh lemon juice

　　1 pound celery root (celeriac), peeled and quartered

　　1/2 pound haricots verts or other thin green beans, trimmed and halved crosswise

　　2 tablespoons finely chopped parsley, divided

　　

Equipment:

Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne blade

　　

Step 1

Stir together mayonnaise, lemon juice, and 1/4 teaspoon each of salt and pepper in a large bowl.

　　

Step 2

Cut celery root with slicer into 1/8-inch-thick matchsticks and add to mayonnaise dressing.

　　

Step 3

Cook beans in boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until just tender, about 4 minutes. Drain, then rinse under cold water to stop cooking. Drain well and pat dry.

　　

Step 4

Toss beans and 1 tablespoon parsley with celery root. Serve sprinkled with remaining tablespoon parsley.