Celery Remoulade
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INGREDIENTS 1 celeriac (2-1/2 to 3 pounds) Juice from 3 lemons 2 egg yolks Dijon mustard Olive oil Salt and pepper, to taste Peel celeriac with a knife. Rub with lemon juice, then finely julienne. Make a heavy Dijon mayonnaise with the egg yolks and mustard while slowly adding the olive oil. Season with salt and pepper and lemon juice. Marinate the celeriac with the mayonnaise. Serve cold; garnish with fresh lettuce and tomato.