Ingredients
1 large celery root (about 1 3/4 pounds), peeled and cut into large wedges
2 Granny Smith apples, peeled, quartered, and cored
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup whole milk
2 tablespoons fresh lemon juice
1/3 cup toasted walnuts, roughly chopped
3 tablespoons chopped fresh parsley
Preparation
Using the large holes on a box grater or the grating disk of a food processor, shred celery root and apples and transfer to a large bowl. In a small bowl, whisk together mayonnaise, mustard, milk, and lemon juice. Pour dressing over celery root mixture. Add walnuts and parsley and toss to combine. Serve at room temperature.
