Celery Root and Apple Remoulade

This is simple to make. From Chef Matt Gennuso, Hewtin's Dogs Mobile, Providence, Rhode Island.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 1⁄2 lb celery root, peeled and grated
• 2  granny smith apples, peeled and grated
• 1⁄8 cup Dijon mustard
• 1  tablespoon fresh lemon juice
• 1  tablespoon fresh parsley, chopped
• 1  tablespoon  cornichon, minced
•  kosher salt
•  fresh ground black pepper

Directions

1. Combine all the ingredients.
2. Season to taste with salt and pepper.