Soho Charcuterie Grated Carrot and Zucchini Salad

from the late great Soho bistro in New York City --

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1⁄2 lb carrot
• 2  ounces celery root, peeled
• 1⁄4 lb zucchini, washed
• 1⁄8 teaspoon  finely minced or grated garlic
• 2  teaspoons Dijon mustard
• 2  tablespoons tarragon vinegar
• 1  teaspoon fresh lemon juice
• 1⁄4 cup olive oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1  tablespoon  chopped fresh basil

Directions

1. Mix together thoroughly the garlic, mustard, vinegar and lemon juice. Gradually add the oil and pour over the vegetables.
2. Once dressed, the salad's texture starts to soften. It will be soggy in 6 hours, so serve before that.
3. NOTE: Leftover peeled celery root should be rubbed with lemon juice. It can be stored in the vegetable bin of the refrigerator for 2 days and used in Cream of Celery Soup.