Celery Root Rémoulade

The French adore celery root and chances are at a traditional French-style bistro you’ll see this salad on the menu. It’s a classic. The root is julienned and served raw, tossed in a mustardy mayonnaise–based dressing, perhaps simply done without any herbs. Delicious enough. But I like to add minced cornichons and capers for flavor and textural interest and fresh minced herbs—a mix of chives, parsley, and tarragon—as accents.