Celery Root Salad With Apple And Parsley

1. FOR THE DRESSING: In medium bowl, whisk together lemon juice, mustard, honey, and salt. Whisk in oil in slow, steady stream. Add sour cream; whisk to combine. Set aside.
2. FOR THE SALAD: If using food processor, cut celery root and apple into 1-1⁄2-inch pieces and grate with shredding disc. (Alternatively, grate on large holes of box grater.) You should have about 3 cups total. Add immediately to prepared dressing; toss to coat. Stir in scallions, parsley, and tarragon, if using. Season with salt and pepper to taste. Refrigerate until chilled, about 30 minutes. Serve. (Salad can be refrigerated for up to 1 day.)

Add a teaspoon or so more oil to the dressed salad if it seems a bit dry.

CELERY ROOT SALAD WITH APPLE, CARAWAY, AND HORSERADISH
Add 1⁄2 teaspoon caraway seeds and 1-1⁄2 teaspoons prepared horseradish along with herbs.

CELERY ROOT SALAD WITH PEAR AND HAZELNUTS
To remove the skins from the hazelnuts, rub the hot toasted nuts in a clean kitchen towel.
Substitute 1⁄2 firm pear, grated, for apple and add 1⁄4 cup hazelnuts, toasted, skinned, and chopped along with herbs.

CELERY ROOT SALAD WITH RED ONION, MINT, ORANGE, AND FENNEL SEEDS
Substitute 2 tablespoons finely chopped red onion for scallion and add 2 teaspoons minced fresh mint, 1⁄2 teaspoon grated orange zest, and 1 teaspoon fennel seeds along with parsley.