1scallion(trimmed and minced; white and green parts)
Kosher salt and freshly ground pepper(to taste)
For the Salad
2celeriac roots (about 1 pound each)
6large carrots(peeled and shredded)
1tablespoonfresh lemon juice
Instructions
Make the Dressing: In a medium bowl, combine the mayonnaise, Dijon, vinegar hot sauce, capers, parsley, scallion, salt, and pepper.
Make the Salad: Fill a large bowl with cold water. Peel the celeriac and cut the bulb into thin matchsticks. As you cut the celeriac, add it to the cold water to prevent discoloration.
Drain the celeriac root and pat dry with clean paper towels. Add the celeriac along with the carrots to the bowl with the remoulade sauce. Toss to combine well, taste, and adjust seasonings as needed.
Notes
This salad can be made up to a day ahead of time and held in the fridge. Leftovers won't be as crunch, but still be delicious for another couple of days.