1 bulb celery root, or celeriac,
julienned fine
1 large egg
1 large egg yolk
2 t. Dijon mustard
1½ T. lemon juice
Zest of 1 lemon
1 clove garlic, roughly chopped

1 to 1½ c. canola or vegetable
oil
2 t. chopped thyme
¼ bunch Italian parsley,
roughly chopped
Salt to taste
Cracked black pepper to taste
1 T. capers, drained stock (optional)

Peel and trim the celery root with a paring knife. This tends to be a little tricky so start by cutting the top and bottom off so you have a flat steady surface. Then trim the outer peel, running the knife top to bottom. Make sure to trim any brown spots and darker skin. It is the light-white part of the root that is used. If the celery root begins to oxidize and turn brown rub it with a cut lemon or put it in a bowl of water with 1 tablespoon of lemon juice added.

Cut the celery root in half and lay it flat on the cutting board.

Slice the celery root into thin slices an 1/8” thick. Stack up 3-4 slices and cut into julienned matchsticks. Place the julienned celery root in a mixing bowl and set aside.

In the bowl of a Cuisinart or blender, place the eggs, mustard, lemon juice, zest, and garlic, Gradually add the oil until thickened.

It should be the consistency of a creamy dressing. In the mixing bowl, toss the celery root with the chopped thyme and ½ cup of the dressing. Mix to an even consistency and gradually add more dressing until it holds together slightly. Add the parsley and season with salt and cracked black pepper to taste. (If you are adding the capers, make sure they are drained and add at the end.)

This can be combined up to 3 hours before serving.

The celery root and dressing can be made a day in advance and stored separately until needed.