Celery Root Remoulade with Fresh Dill This is a low-fat version of a classic French salad Makes 4 Servings
	Ingredients: 5 tablespoons low-fat mayonnaise or equal amounts of mayonnaise and low-fat sour cream 2 tablespoons coarse-grained mustard 2 tablespoons fresh dill, chopped 1 teaspoon fresh lemon juice Kosher salt and freshly ground black pepper to taste 1 knob celery root, about 11/4 pounds
	Instructions: 1. Combine mayonnaise (with sour cream if desired), mustard, dill, lemon juice, salt, and pepper. 2. Peel and shred celery root in a food processor or by hand. Put in a mixing bowl. 3. Pour dressing over and toss well. 4. Refrigerate at least a few hours. Bring to room temperature. Adjust seasonings if necessary.

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