- Juice of 1 half lemon
- 2 tablespoons Dijon mustard
- 1 cup cream
- 1 large celery root/bulb
- 1 tart apple
- Salt and pepper
Make the dressing from the lemon, mustard and cream and season with salt and pepper
Peel and quarter the apple. Remove seeds and core. Set aside. It is important to work quickly with the celery root. Keep a half lemon ready to rub the surface of the celery root after it is peeled. The celery root will discolor quickly. Use a food processor with the shredding blade. Peel and shred the celery root and the apple and toss these with the dressing. Check the seasoning and add more salt or pepper if you prefer.
If the shredded celery root is covered with the dressing it will last without darkening. Use the salad over 2 or 3 days. Always press down to assure that the dressing covers the celery root.