The French may not be known for their love of raw vegetables, but this rémoulade proves that this stereotype does not always ring true.
This recipe is courtesy of David Lebovitz.
Mix together the mayonnaise, mustard, salt, lemon juice, and a few grinds of black pepper.
Peel the celery root and grate it coarsely.
Mix the dressing with the celery root and taste. Add additional salt, pepper, mustard, and lemon juice, according to your own preference.