Celery Remoulade with Carrots, Apples and Pomegranate

Start by peeling your celeriac. I find it easiest to use a regular carrot peeler rather than a knife. Although, cutting the rough root end off with a knife may give you a smoother surface to start with and make the entire peel a little bit easier. Celery root can be a bit tricky because of all the bumps and crevices, but if you can get a good grip on it, and use a good peeler the skin itself is not that tough to get off.

Next, cut it in half (or quarter if you prefer) and use a grater with a medium sized grate to shred the celeriac down. Work slowly and carefully! I have only too often gone a little too quickly and almost included my fingers.

Transfer your shredded celeriac to a large bowl. Juice the lemon and add the juice to the celeriac. Toss well. This will keep the celeriac from browning as you work through the next steps.

Peel and grate your carrot. Roughly chop your parsley leaves and stems and julienne your apple. If you find it easier to grate your apple instead, you can do that too. I leave the skin on the apple as, it makes for less work and I like the extra color. Add everything to the bowl of celeriac and toss well.

Next, prepare the vinegrette. I like to use an old jam jar when preparing my vinaigrettes, as I can pop the lid back on and give it a good shake and make sure everything is well mixed. You can also use a small bowl instead. Either way, I prefer to prepare the dressing separately as you can then more easily adjust the flavoring if need be as well as the quantity added to the salad.

Add all ingredients and mix well. Some of you may be hesitant about the cream and lemon mixture. Trust me, it is all good. The fat in the cream keeps it from curdling. Instead, the cream thickens. Which is what will give this salad a light creamy dressing.

Add your vinaigrette to the salad and toss well. Remove seeds from Pomegranate and toss into the salad. Now you've got a beautiful, healthy, crunchy good-for-you salad.

Bon appetit!