Celery Root Salad Vermont CSA

Ingredients

• 1 celery root the size of an apple, peeled and cut into julienne
• 1 teaspoon kosher salt
• 2 tablespoons cider vinegar
• Mustard sauce
• 1 tablespoon dijon mustard
• 1 tablespoon boiling water
• 1 teaspoon red wine vinegar
• 4 to 6 tablespoons olive oil
• Salt and pepper to taste
• Arugula or lettuce for garnish

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