Serves: Makes 6 to 8 servings
- ½ cup homemade mayonnaise, or ⅓ cup store-bought mayonnaise
- 3 tablespoons extra virgin olive oil, if using store-bought mayonnaise
- 2 tablespoons Dijon mustard, or more if needed
- 3 tablespoons white wine vinegar, or more if needed
- 2 tablespoons minced fresh Italian parsley
- 1 tablespoon minced fresh tarragon
- 2 quarts water
- 1 lemon
- 1 large celery root, about 1½ pounds without greens attached
- Kosher or sea salt and freshly ground black pepper
- Put the mayonnaise in a small bowl. If using store-bought mayonnaise, whisk in the olive oil to improve its flavor. Whisk in the mustard, vinegar, parsley, and tarragon.
- Bring a large pot of salted water to a boil over high heat. Pour the water into a large bowl and add the juice of the lemon.
- Peel the celery root and quarter lengthwise. Drop 3 of the quarters into the lemon water to prevent browning. Cut the remaining quarter into ⅛-inch julienne (matchsticks) about 2 inches long. You can do this by hand with a chef's knife, but a manual vegetable slicer with a julienne attachment makes the task much easier. Put the julienned celery root into the lemon water and repeat with the remaining quarters.
- Drain the julienned celery root and blanch in the boiling salted water just long enough to remove the raw taste and soften it slightly, about 45 seconds. It should still be firm to the tooth. Drain in a sieve or colander and run under cold running water until cool. Drain well.
- Put the blanched celery root in a large bowl and add as much of the dressing as needed to coat it lightly; you may not use it all. Season with salt and pepper and toss well. Taste for mustard and vinegar and add more if needed; the salad should have a tart edge. Serve immediately, or cover and refrigerate for up to 2 days.