Instructions: The Lemon and Mustard Vinaigrette dressing gives this traditional salad a spicy and piquant quality. It can be served at room temp or chilled.

Remove coarse husk from the celery root. The root turns brown quickly, so put it in some water with lemon juice while you are slicing it to keep it from turning. Cut it into matchstick shapes and blanch in boiling water, being careful not to overcook it. This should take about 2 min depending on how large the "matchsticks" are. Then plunge the celery root into ice cold water to stop the cooking.

Toss the 1/4 cup of the dressing with the celery root. Let it marinate for at least 1 hr.

Variation: Use 1 cup celery root and 1 cup julienned carrots. Blanch each vegetable separately and plunge into ice cold water to stop the cooking.

Toss with the dressing, marinate, and serve.

Yield: 2 cup (4 servings)

Serving size = 1/2 cup

NOTES : We had this as part of dinner tonite and it was wonderful!!

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