Instructions: Peel the celery root with a chefs knife. Cut into 1-inch-long matchsticks. Place in a bowl and toss with half the lemon juice and mustard.

Whisk the remaining lemon juice and mustard with the sour cream and the mayonnaise.

Add half the dressing to the celery root and toss until coated. Season well with salt and pepper and add more lemon juice or mustard if desired.

Toss the salad with the parsley and capers and chill at least 1 hour for the flavors to meld. Serve the remaining dressing on the side.

This recipe yields 6 to 8 servings.

Comments: Crumbled blue cheese and chopped toasted walnuts can be tossed in for flavor and texture, or, for a more substantial salad, flaked smoked trout or smoked duck breast or salmon in julienne can be added.

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