Celery Root And Apple Salad

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Washington Post


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2 medium (1 1/2 pounds total) celery root (celeriac), peeled then cut into 1/4-inch-thick rounds

2 medium carrots, trimmed and peeled, then cut into thin strips (julienne)

1 large (8 ounces) daikon radish, trimmed, peeled and cut into julienne

2 large unpeeled, cored Granny Smith apples, cut into julienne

1 small head radicchio (outer leaves removed), cored and shredded (about 1 cup)

2 ounces (1/2 cup) roasted unsalted pistachios, coarsely chopped

1 package (5.2 ounces) Boursin cheese, for garnish

2 ounces Iberico ham or prosciutto, cut into thin strips, for garnish (see headnote)

Chopped chives or parsley, for garnish

1 cup regular or low-fat mayonnaise (do not use nonfat)

2 tablespoons grainy mustard

2 tablespoons Dijon-style mustard

2 tablespoons rice wine vinegar

2 scallions, white and light-green parts, chopped

Leaves from 1/4 bunch flat-leaf parsley, chopped (1/4 cup)

1/2 teaspoon cracked black pepper

1/2 teaspoon celery seed

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