Celeriac, Celery and Carrot Remoulade

When I spent a lot of time in Spain, I discovered céleri rémoulade, the creamy grated salad made with celery root, mayonnaise or crème fraîche, or both, and mustard. 

It was a dish I always ordered when I saw it on café menus, and brought home from local delis on a regular basis. 

This is inspired by the French salad, but it is not quite as creamy (or gloppy). However you can make it more so if you wish just by adding more crème fraîche, yogurt (healthier), or mayonnaise.

INGREDIENTS                                                PREPARATION

·         1   medium celeriac,   about 3/4 pound without stalks, peeled and grated (about 4 cups) ·         6   ounces carrots, peeled and grated (about 2 cups) ·         4 ounces celery, thinly sliced (about 1 1/8 cups) ·          Salt ·         2   tablespoons chopped chives ·         2   tablespoons chopped parsley ·         ¼   cup crème fraîche ·         2   tablespoons mayonnaise ·         2   tablespoons grapeseed oil ·         ¼   cup Greek yogurt ·         2   tablespoons lemon juice ·         1 ½ to 2     tablespoons Dijon mustard, to taste ·             Freshly ground black pepper

1. Place celeriac, carrots and celery in a bowl or colander and salt generously. Toss and leave for 30 minutes. Taking mixture up by the handful, squeeze out excess water and transfer to a bowl. Add chives and parsley and toss together.       2. Whisk together crème fraîche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard. Season to taste with salt and pepper. Add to the vegetables and toss together. Serve right away or for even better results, refrigerate for an hour or so before serving. Advance preparation: Will keep for 4 to 5 days in the refrigerator.