4 to 6 servings (makes about 1 cup)
Try this tangy, crunchy classic side instead of potatoes the next time you serve a simple roast chicken.
4 anchovy fillets
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 cup crème fraîche (may substitute sour cream or mayonnaise)
Freshly ground black pepper
One 1-pound celery root, peeled and cut into matchsticks
Finely chopped parsley or celery leaves
Use a fork to mash the anchovies into a paste in a mixing bowl. Add the vinegar, mustard and a pinch of salt, whisking to incorporate. While whisking, slowly drizzle in the oil and then whisk in the crème fraîche, to form a thickened dressing. Season lightly with salt and pepper. The yield is about 1 cup.
Add the celery root and toss to coat evenly. Sprinkle with parsley or fresh celery leaves and serve.