Celery Root and Sweetbread Salad

Ingredients

• 1 pound veal sweetbreads
• 3 cups milk
• 2 tablespoons kosher salt
• 1 cup mayonnaise
• 1/4 cup flat leaf parsley, finely chopped
• 2 tablespoons capers, crushed, plus more for garnish
• 2 tablespoons Dijon mustard
• 1 tablespoon Banyuls vinegar or lemon juice
• 1/8 teaspoon Espelette pepper, plus more for garnish
• 1 1/2 pounds celery root, peeled, thinly sliced and julienned
• 1/2 teaspoon celery seeds
• 1 Pink Lady apple, cored and julienned
• 2 1/2 cups instant flour, such as Wondra
• 2 teaspoons kosher salt
• 1/8 teaspoon ground white pepper
• 1/2 cup clarified butter
• 3 cloves garlic, still in peels and slightly crushed
• 3 bay leaves
• 1 shallot, peeled and sliced in half
• 2 tablespoons unsalted butter
• 1/4 cup celery leaves, picked

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