Celery Root Remoulade

Ingredients

• 1 pinch pepper black freshly ground
• 2 pounds celery root 
• 1 tablespoon dijon mustard 
• 1.8 teaspoons kosher salt 
• 3 tablespoons juice of lemon freshly squeezed
• 1 cup mayonnaise good
• 2 teaspoons citrus champagne vinegar 
• 1 tablespoon whole-grain mustard 

Equipment

• food processor
• bowl
• whisk
• mandoline
• serrated knife

Directions

1. Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple.
2. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds.
3. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
4. Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper.
5. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.)
6. Serve cold or at room temperature.