• 1 celery root, scraped and cut in julienne strips
• 1 tsp salt
• ½ tsp pepper
• 2 T tarrgon vinegar

Mix, cover tightly, and chill overnight

Sauce:

• 2 T heavy cream
• 1 tsp dry mustard
• 1 egg yolk
• 1 T olive oil
• 1 tsp Worcestershire Sauce
• 1 tsp meat stock (Bovril, Kitchen Bouquet)
• ½ tsp salt
• ¼ tsp pepper
• 1 phony of brandy (3/4 ounce)

Mix the sauce thoroughly. Drain the celeriac and add to the sauce, turning gently to coat each sliver.

To serve: place a lettuce leaf on each plate, top with a slice of ripe tomato, and cover with the celeriac. Dust with paprika.

Add fine strips of cooked chicken, tongue or ham for chef’s salad.

Place small balls of cream cheese flavored with chives or rolled in ground nuts on top of salad bowl.

Add shreds of cheddar or Swiss cheese before tossing salad.

Garnish salad with filets of anchovy and toss before serving.

Celeriac marinated in French dressing, and served with a mustard-mayonnaise, either by itself or as part of a typical French hors d’oeuvres plate.

Peel a celery knob and cut in julienne strips. Cover with plain French dressing (1 tablespoon of vinegar to 3 tablespoons of olive oil, plus salt and pepper). Mix thoroughly to coat every piece of the celeriac with dressing; cover tightly and chill overnight.

Drain off the marinade, and replace with Remoulade Sauce, mixing well until celery is completely coated.

Remoulade Sauce

Drain gherkins and capers; chop together finely and drain away any liquid. Combine all other ingredients and mix smoothly.

Variation:

Substitute 3 anchovy fillets for gherkins and a small tin of tomato paste for mustard. Substitute minced green pepper for 1 tablespoon of capers.