Ingredients

• Juice of 2 lemons
• Kosher salt
• 1 medium celery root
• 1 tablespoon dijon mustard
• 1 teaspoon white wine vinegar
• Freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons heavy cream
• 1 head frisee, torn
• 1 head radicchio, torn

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Instructions

1. Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
2. Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
3. Arrange the frisee and radicchio on a platter. Top with the celery root mixture.
4. Photograph by Con Poulos