Celery Root & Apple Salad

Celery root is one of those unappreciated ingredients that deserves more love. This recipe is delicious with Sonoma-Cutrer The Cutrer Chardonnay and truly something special to share.

INGREDIENTS

1 medium celery root (1 to 1-1/2 lbs or so)

1 cup mayonnaise

1/4 c buttermilk

2 tbsp each whole grain and smooth Dijon mustard, or to taste

1 tbsp fresh lemon juice, or to taste

2 tsp sherry or brown rice vinegar

Salt or freshly ground pepper

1 large Fuji or other tart-sweet apple peeled and cut into julienne

1 lb very thinly sliced cold smoked salmon

3 oz fresh salmon caviar

Chervil or dill sprigs

INSTRUCTIONS

1. Peel, thinly slice and cut the celery root into thin julienne.

2. In a separate bowl mix together the mayonnaise, buttermilk, mustards, lemon juice, vinegar and salt and pepper to taste until smooth. Stir in celery root and apple to evenly coat and season to taste with salt and pepper. This is best done at least an hour ahead and chilled for the flavor to develop.

3. Mound the celery root mixture on plates and artfully arrange the salmon on top. Top with caviar and chervil sprigs and serve immediately.