Celery Root Rémoulade

1. Prepare the Celery Root

Cut away the tough skin and any roots from the celery root with a sharp knife, then rinse it to ensure it's clean. Slice the celery root into ⅛-inch-thick slices, then julienne them into thin matchstick strips.

2. Season the Celery Root

Toss the julienned celery root strips with a pinch of salt and white wine vinegar to allow the vegetable to absorb the flavors while maintaining its crispness.

3. Make the Dressing

In a small bowl, combine crème fraîche, Dijon mustard, lemon juice, and extra-virgin olive oil. Season with a pinch of salt and some fresh-ground black pepper, and whisk until smooth.

4. Combine and Serve

Pour the dressing over the seasoned celery root and toss until well coated. Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to a day before serving.