Celeriac salad with rémoulade (Céleri rémoulade)

1. Peel the celeriac and cut it into fine matchsticks (with a grater or knife).

2. Immediately sprinkle the julienned celeriac with a little lemon juice so it does not brown.

3. For the rémoulade sauce, whisk the mayonnaise smooth with the Dijon mustard and the rest of the lemon juice.

4. Season the sauce with salt and pepper until it is piquant and mustard-creamy.

5. Toss the celeriac sticks thoroughly with the sauce so they are coated all over.

6. Chill for at least 30 minutes to let it settle, then serve scattered with chopped parsley.

Tip: Céleri rémoulade is a classic French bistro starter – the key is fine, crisp celeriac sticks and a good dose of Dijon mustard in the mayonnaise. Resting in the fridge softens it and lets it truly come together.