Celery root remoulade salad

Remoulade is a cold sauce made by adding mustard to mayonnaise.

Cut the lemon in half and extract the juice, straining it to catch the seeds. Keep the squeezed halves to use on the celery root.

Celery root discolours, so work quickly and keep lemon and a bowl of cold water to hand.

Cut all the skin off, rubbing a little lemon over the flesh as you go so it does not brown, always cutting away from yourself.

Cut deeper on the root side and remove all the root; the flesh should be white with no traces of skin or root left, and green spots peeled away.

Cut it into large quarters, which are easier to handle, rub with lemon again and keep them in the water.

Cut the quarters to fit the funnel and grate them on the finer grater disc of the food processor; a hand grater works and takes longer.

Put the grated celery root in a large bowl. It looks like a lot and shrinks once the mayonnaise goes in.

Add the lemon juice, the Dijon mustard and the mayonnaise.

Mix with clean hands, taking the celery in the hand and pressing so the sauce is worked through and every piece is seasoned.

Season with salt and white pepper and mix again by hand.

Garnish with chopped parsley, black olives and a little watercress or fresh herbs.

Keep the celery root wrapped tightly until it is used, and keep the finished salad refrigerated because it contains mayonnaise.