Celeriac, Carrot & Pear Remoulade
1 large celeriac, peeled, shredded
1 large carrot peeled, shredded
2 firm ripe pears cored, shredded
3 tablespoons lemon juice
1 cup light mayonnaise
1/3 cup thinly-sliced green onion
1 tablespoon Dijon mustard
1 tablespoon minced fresh tarragon (or 1 teaspoon dried)
3 tablespoons minced fresh parsley
Toss together celery root, carrot and pears in 2-quart bowl. Combine lemon juice, mayonnaise, green onion, mustard and tarragon in small dish. Add to celery root mixture, tossing until well mixed. Put plastic wrap directly on salad to prevent contact with air; cover bowl airtight. Refrigerate at least 3 hours or as long as 3 days. To serve, let stand at room temperature 30 minutes. Toss in parsley. Taste and adjust seasonings.
Makes 12 to 16 condiment servings.
From fooddownunder.com.