SERVES 6 TO 8
Make the salad on Thanksgiving Day and refrigerate until serving time. If the celery root is prepared too far ahead, it loses some of its crunch. Mix the salad with your hands to separate the pieces and "knead in" the dressing, Sortun says.
1/2 cup mayonnaise
1/2 cup (2 ounces) crumbled blue cheese
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
Salt and pepper to taste
2 celery roots (about 1 pound total)
Combine the mayonnaise, blue cheese, parsley, lemon juice, Dijon and grainy mustards, salt, and pepper in a large bowl. Stir to combine.
Peel the celery roots with a sharp paring knife and cut them in very fine julienne. Add to the mayonnaise dressing and mix with a rubber spatula or your hands to coat. Transfer to a serving bowl, cover, and refrigerate up to about 4 hours. Sprinkle with paprika before serving.
Makes about 4 cups.
Adapted from Ana Sortun of Oleana.