This dish is quite popular in France and is made using celery root, a vegetable that's underutilized in the States. If you're not familiar with it, this dish is sure to make you a fan.
|1 1⁄2||salt (plus more to taste)|
|1 1⁄2 T||lemon juice|
|1||celery root (about a pound)|
|1⁄4 c||Dijon mustard|
|3 T||boiling water|
|1⁄3 c||canola oil|
|2 T||vinegar (white wine)|
|3 T||parsley (fresh, chopped)|
Put the salt and lemon juice in a large bowl and set aside.
Scrub the celery root under running water. Peel off the skin and twisted roots using a sharp knife. Working quickly (it will turn brown if exposed to air for too long), cut the celery root in quarters, and then pulse in a food processor (you can use a box grater instead). You want matchstick-sized pieces, no smaller, or your dish will end up mushy. Transfer the celery root to the bowl of lemon juice, and toss well to coat - the lemon juice will stop it from discoloring. Set aside.
Prepare the dressing, Set a bowl of over a pot of warm water on the stove, or use a double boiler. Add the mustard and 3 tablespoons of boiling water and blend with a metal whisk. While whisking, drizzle in the oil and whisk until emulsified. Do the same with the vinegar. Add salt to taste, and set aside.
Place the celery root in a colander and rinse with cold water. Dry it in a clean kitchen towel and squeeze out as much water as possible. Dry the bowl, then place the celery bowl back in the bowl, and add the dressing. Toss well. Fold in the mayonnaise and the parsley.
Serve immediately, or keep covered in the fridge until ready to eat. It will keep a few days and will become more tender the longer it stays refrigerated.