Celeriac is also called celery root.
For the lemon-chive dressing:
2 tablespoons freshly squeezed lemon juice
½ teaspoon fine sea salt
1 cup light cream
1/3 cup minced chives.
For the celeriac salad:
10 ounces celeriac, peeled and trimmed
6 ounces fresh crabmeat.
1. In a small jar, combine the lemon juice and salt. Cover and shake to dissolve the salt. Add the cream and chives, and shake to blend. Taste for seasoning. Store, covered and refrigerated, for up to one week. Shake to blend again before using.
2. Place 1 cup of the dressing in a large, shallow bowl. With a mandoline fitted with a julienne blade, cut the celeriac into a fine julienne, grating it right into the bowl with the dressing. Toss to evenly coat the celeriac.
3. At serving time, place a large fine-mesh sieve over a large bowl. Transfer the celeriac to the sieve and allow any excess dressing to drain off. Place the crabmeat in a small bowl and toss with just enough of the drained dressing to evenly coat the crabmeat.
4. Arrange a mound of the dressed celeriac on each of 6 salad plates. Place a small mound of the crabmeat on top of the celeriac. Serves 6. Adapted from “Vegetable Harvest,” by Patricia Wells.