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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

Kosher salt

1/4 cup extra-virgin olive oil

1/4 cup crème fraîche (may substitute sour cream or mayonnaise)

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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.

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