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.