| Celeriac is the gnarled root of a variety of celeries. Its flavor is a cross between common celery and parsley. It is available most of the year in many grocery stores and farmers' markets. They are about the size of a large grapefruit and have a coarse, light brown peel. Choose a medium root that is heavy and dense.
1 medium celeriac (about 3 cups)
1 tablespoon fresh lemon juice in 1 tblsp water
1 tablespoon vinaigrette salad dressing (bottled is fine)
3 tablespoons mayonnaise
2 tablespoons good Dijon mustard
1 medium carrot, grated
1 1/2 tablespoons chopped fresh scallions, green end only
1 1/2 tablespoons chopped fresh parsley
coarse salt and freshly ground black pepper to taste
1. Wash and trim the celeriac using a pairing knife. A potato peeler may not be strong enough to cut through the outer skin. To grate the celeriac, use the large holes on an old fashion box grater. Don't use a food processor as it will chop too finely, and may liquify it.
2. Sprinkle celeriac with lemon-water and toss. Drain off excess liquid if necessary.
3. Combine all other ingredients and add to celeriac; mix well. Cover and refrigerate for at least one hour before serving to blend the flavors.
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