1/2 large or 1 small celery root (total of 600 grams or a little more than 1 1/3 pounds)
juice of one lemon (1/4 cup)
1 egg yolk
1 tablespoon Dijon mustard
6 tablespoons vegetable oil (sunflower for example)
1 tablespoon white wine vinegar
1/2 teaspoon salt
pinch of pepper
1/4 cup chopped flat-leaf parsley
Peel. Slice off the top and bottom of the root, then slice off the outer layer. Rinse with cold water.
Shred. Shred the celery root in a food processor and place it in a salad bowl.
Juice. Juice the lemon and pour the lemon juice on the celery root. Toss to cover all of the vegetable with lemon juice.
Make mayonnaise. Place the egg yolk, mustard, vinegar, salt and pepper in a blender. Turn the blender on and once these ingredients are mixed, begin to slowly add the oil in a very thin stream. It should take about 2 minutes to add all of the oil.
Toss. Toss the celery root with this mayonnaise and the chopped parsley.
Makes about 6, 3/4 cup servings.
Variations: Substitute dill, tarragon, or chervil for the parsley. Add a couple tablespoons of chopped pickle or capers.
