Celeriac Salad

A book on Alsatian cooking would not be complete without a recipe for celeriac salad, a refreshing, crunchy salad of grated celery root that is served throughout France but is unparalleled in my homeland, Alsace. This is the simple way I make it: grated celery root (celeriac in French), oil, vinegar, and crème fraîche (or mayonnaise). It’s a great side dish for virtually any meal, such as a terrine or the onion tart, and it’s fabulous with a pot-au-