CONTEST SALADS: Celery Root Slaw

CELERY ROOT SLAW
Adapted by BumbleBeeBoogie

Zest and juice from 2 tangerines
Zest and juice from 1 Meyer lemon
3 tablespoons white granulated sugar
2 tablespoons chardonnay or other white wine vinegar
1 tablespoon dijon mustard
4 celery roots ( tuber vegetable)
6 ounces crème fraiche or sour cream
8 to 10 chives, finely sliced
salt and freshly ground black pepper, to taste

In a large bowl, combine tangerine and lemon zest and juice with the sugar vinegar and mustard.

Trim off the tops and bottoms of the celery root so that they stand flat. Then, with a flexible paring knife, cut off remaining peel. Cut the celery root into a fine julienne using a mandoline or julienne blade of your food processor; or coarsely grate.

Immediately fold the celery root into the citrus dressing so its doesn't darken. Stir in the crème fraiche. Season to taste with the salt and pepper.

Makes 8 to 10 servings.