By Gail Gordon Oliver

This is my gussied-up version of céleri rémoulade, the classic French salad made with celeriac that David Cohlmeyer mentions in his Artisanal Garden story on page ___. It's simple to make and is a wonderful addition to any meal, especially a holiday buffet table. Since they discolour quickly, make sure to prepare the dressing before peeling and shredding the celeriac and apple.

Makes 6 to 8 servings

1/2 cup mayonnaise

1/4 cup Greek yogurt (nonfat is fine)

2 tbsp Dijon mustard, plus more if needed

1 tbsp cider vinegar or freshly squeezed lemon juice, plus more if needed

1/2 tsp ground turmeric

1/2 tsp sea salt or kosher salt, plus more if needed

1/4 tsp freshly ground black pepper, plus more if needed

2 pounds (approx) celeriac (celery root), skin removed with a knife, very coarsely shredded, or cut into thin julienne (matchsticks)

1 or 2 coarsely shredded or julienned skinned and cored apples (optional)

1/3 cup dried tart cherries or raisins (optional)

In a small bowl, whisk together the mayonnaise, yogurt, mustard, vinegar, turmeric, salt and pepper. In a large bowl, toss together the celeriac and apple. Add the prepared dressing and toss well to coat. Toss in the cherries (if using). Taste and adjust the seasonings, as needed.

SCROLL TO TOP