For a nice salad in winter, I cut the knob celery into matchsticks and give the strips a soak in salty lemon juice. Then, they are dressed with a thick mustardy vinaigrette, similar to what is called remoulade sauce in France.
Paired alongside the root and sprinkled with thinly sliced scallions, the two vegetable cousins look good together, and what results appears and functions rather like a potato salad. Add chopped capers, cornichons, chives or tarragon to customize it; the mixture will keep for a few days at the ready in the fridge.
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