Celeriac Apple Slaw

• 1 celery root (about 11/2 pounds), peeled and cut into matchstick pieces or grated on the large hole of a box grater
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons shallot, minced
• 1/2 cup finely choppped cornichons or sour pickles
• 1 tablespoon Herbs de Provence, or a combination of dried herbs such as chervil, thyme
• 1 granny smith apple, peeled, cored and cut into matchstick pieces
• kosher salt and freshly ground black pepper

Bring a medium pot of water to boil and blanch the julienned celery root, for 2 to 3 minutes.  If using grated celery root, no need to blanch it. Drain and place blanched celery root in a bowl filled with ice water.  While the celery cools down, prepare the dressing by whisking together the mayo, mustard, vinegar, lemon juice, shallots and cornichons or pickles, and herbs. Drain and then spoon the celery root into the bowl and blend until all pieces are coated with the dressing. Stir in the apples. Season to taste with salt and pepper.  Cover and chill in the fridge until nice and cold.