Celery Root Salad
2 pounds celery root
1 3/4 teaspoons salt
4 Tbsp freshly squeezed lemon juice
1 cup mayonnaise
2 Tbsp prepared horseradish
2 Tbsp white wine vinegar or apple cider vinegar
1 Tbsp chopped chives
Pinch of freshly ground black pepper
Use a serrated knife or vegetable peeler to remove all the brown outer portions of the celery, similar to peeling a pineapple.
Cut the celery root into thin matchsticks with a mandolin, or grate them in a food processor fitted with the coarsest grating blade.
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.
In a small bowl, whisk together the mayonnaise, the horseradish and the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.)
Top with chives and serve cold or at room temperature.
Store leftovers in a glass container for two days.
