From Fine Cooking, June/July 2009
6 cornichons or sour gherkins (pickles)
1/4 cup lightly packed parsley
2 tbsp. fresh tarragon
1 anchovy fillet (optional)
1/4 cup mayonnaise
1/4 cup sour cream
2 tbsp. lemon juice
1 tbsp. dijon mustard
1 tsp. grated lemon zest
1 large celery root (about 1.25 pounds)
Kosher salt and fresh ground pepper
In food processor pulse cornichons, parsley, tarragon, and anchovy (if using) until coarsely chopped. Add the mayo, sour cream, lemon juice, mustard, and zest and process until well combined. Scrape the dressing into a large bowl.
Fit the processor with a medium grate disk. Peel the celery root with a knife (rather than a vegetable peeler) and cut it into chunks small enough to fit into the processor. Grate the celery root in the processor.
transfer the celery root to the bowl of dressing and toss to coat. season to taste with salt and pepper.