Instructions: Bring 8 cups water to a boil over high heat in a medium saucepan. Meanwhile, using a mandoline (see comments below) fitted with the julienne blade, julienne, slice celeriac into julienne matchsticks. Quickly cook celeriac in boiling water until slightly limp but still crunchy, 45 to 60 seconds. Transfer immediately to ice water. When cool, drain well, pressing any excess water through a sieve. Transfer to a medium bowl.

Adjust mandoline to thinly slice the celery. Slice celery on a diagonal. Combine with celeriac julienne.

In a food processor, combine buttermilk, vegetable oil, lemon juice, salt, and pepper; puree until smooth. Transfer to a small bowl. Add capers, chervil, and tarragon. Stir to combine.

Pour the dressing over the celeriac and celery. Toss until the evenly coated. Taste, and adjust for seasoning.

This recipe yields 4 servings.

Comments: Also known as a universal grater or a vegetable slicer, a mandoline has a wooden, metal, or plastic ramp with interchangeable stainless-steel blades. The cutting angle is often at an angle or in a V shape, and the blades are adjustable to control for thick, thin, or decorative cuts such as julienne, French fry, or waffle. Some come with blades for grating and shredding tool.

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