Melissa's Celery Root Remoulade
By Melissa's Corporate Chefs


1 1/2 pounds Celery Root approximately 1 piece 
2 tablespoons Meyer Lemons Juice 
1/2 cup Mayonnaise 
1 teaspoon Dijon Mustard 
2 teaspoons Capers drained and chopped 
1 tablespoon Italian Parsley chopped fine 
1 tablespoon Tarragon 
1 tablespoon Dill Pickles chopped fine 
Organic Grinders Garden Herb with Sea Salt to taste 
Organic Grinders Rainbow Pepper to taste 


Wash and peel the celery root; finely grate in a food processor or on a mandolin. 

Add lemon juice and coat the celery root. 

Next, combine the remaining ingredients and mix thoroughly. Allow to sit overnight before serving.