This is a classic French hors d’oeuvres salad great to serve with cold and smoked meats, steaks, and burgers for instance.
1tbsp lemon juice
2tbsp French or Dijon mustard
1 egg yolk
2tbsp wine vinegar
150ml olive oil
Salt and pepper
1-2tbsp chopped fresh parsley
1 Clean and peel the celeriac and then cut into fine matchstick strips, keeping them as even as possible. Place in a mixing bowl with the lemon juice and salt, mix well and leave for 20 minutes or so until all the liquid has run out.
2 Meanwhile make the dressing. Put the mustard, egg and vinegar in a bowl and whisk well. Then gradually whisk in the oil until you have a thick sauce. Season to taste and chill until the celeriac is ready.
3 Squeeze out any excess liquid from the celeriac, drain briefly on kitchen towel and then stir in the dressing to coat well. Add a little chopped parsley and serve cold with smoked meats or as part of a hors d’oeuvres selection. Keep, well covered, in the fridge for a day or two, tightly covered.