Celery Root and Apples in Creamy Mustard Dressing

This is an adaptation by Joel Robuchon of a classic French favorite. It can be made a day ahead of serving.


  • 2 tablespoons fresh squeezed lemon juice
  • 2 Tablespoons Dijon mustard
  • 1 cup crème fraîche or whipping cream
  • Salt and pepper
  • 1 medium celery root, about 1 pound
  • 1 tart apple, such and Granny Smith, quartered and cored


  1. Whisk together lemon juice, mustard and crème fraîche. Add a pinch of salt and pepper and set aside.
  2. Cut tops off celery root, quarter and peel. Use a hand grater or food processor to coarsely grate or cut into fine julienne. Add to the dressing and toss until well coated.
  3. Coarsely grate the apple and add to the celery root. Toss to coat evenly. Taste for seasoning. Cover tightly and refrigerate until serving.