Serves 4 to 6
Serve this salad with soft-shell crabs.
3/4 cup Homemade Mayonnaise, or best-quality store-bought
8 medium cornichons, sliced 1/8 inch thick
2 tablespoons capers, drained
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
1 teaspoon freshly squeezed lemon juice
3 tablespoons finely chopped fresh tarragon
3 tablespoons finely chopped fresh flat-leaf parsley
1 medium celeriac, peeled (about 1 1/2 pounds)
1. In a small bowl, combine mayonnaise, cornichons, capers, and mustard. Season with salt and pepper. Blend until well combined. Fold in tarragon and parsley; set aside.
2. Slice celeriac, using a Japanese mandoline fitted with the julienne blade, into 1/8-inch-thick strips into a large bowl. Add mayonnaise mixture, and toss to combine. Season to taste with salt and pepper.