• ⅓ cup (3 fl oz/80 ml) mayonnaise
• ¼ cup

To make the dressing, in a small bowl, whisk together the mayonnaise, lemon juice, caper brine, and mustard until well blended. Set aside.

Place the celery root on a cutting board and cut a slice off each end to expose the flesh. Stand the celery root on one flat end and slice off the peel all the way around, cutting from the top to the bottom. Trim away any brown spots. Cut the celery