Celery root remoulade

1) Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut it into thin matchsticks with a mandoline, or grate in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through for larger shreds.

2) Place the grated celery root in a large bowl, sprinkle with 1 1/2 tsp of the salt and 2 tbsp of the lemon juice and allow to stand at room temperature for about 30 minutes.

3) Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tbsp of lemon juice, the vinegar, the remaining 1/4 tsp of salt, and the pepper.

4) Add enough sauce to the celery root salad to lightly moisten – you may have some sauce left over. Serve cold or at room temperature.