Instructions: * Note: Celery root is often called celeriac or celery knob. When buying celery roots, choose those the size of a large apple. They should be firm and solid, without decay or soft spots and with a minimum of knobs and rootlets. The leaves that may remain on the root are inedible. Refrigerate the trimmed root in a plastic bag for no more than five to seven days. Before using celery root in dishes where it should stay white, slice, dice or shred it as the recipe instructs and then briefly soak the pieces in water mixed with a squirt of fresh lemon juice. This will prevent discoloration.

Place vinegar, mayonnaise, oil, honey, salt, pepper to taste and dash hot sauce in large bowl. Stir until well mixed. Taste and adjust seasoning.

Peel then thinly slice celery root into 1 1/2-inch long strips (as you work, place strips in 3 cups water mixed with 2 teaspoons lemon juice to keep it white).

Add celery root, onions and pomegranate seeds to bowl. Use your hands to toss salad until well coated with dressing. Refrigerate overnight or up to 3 days.

To serve, stir well and drain off excess liquid. Taste and adjust seasoning. Serve chilled, on lettuce lined plate.

This recipe yields 3 to 4 servings.

NOTES :

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