Ingredients
- 3 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 2 tsp chopped fresh parsley
- ¼ tsp kosher salt
- Good pinch of freshly ground black pepper
- ¾ pound celery root, peeled and trimmed, cut into 2x ¼ inch matchsticks (about 3 cups)
Directions
Put the mustard in a medium bowl and whisk in the vinegar. Gradually whisk in the oil, beginning with drops and increasing to a steady stream. Add the parsley and season with salt and pepper. Whisk again and toss in the celery root.