Also known as celeriac remoulade, this salad is a refreshing accompaniment to seafood dishes and very easy to make. Celery root looks like a giant turnip, but tastes more like a cross between celery and jicama. The result is a cool coleslaw-like salad without the taste of cabbage. Yum! Sacramento chef Evie Lieb prepared this salad to go with the panko-crusted salmon in our recent cooking class. The two tricks are to 1) use a rubber mallet to help get the chef’s knife through the hard celery root, and 2) use a food processor, not a hand grater to do the grating.

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