Celery root rémoulade is more of a seasonal thing: Especially since I came to live at Glynwood, where there’s a winter vegetable share (CSA), I eat root vegetables pretty much daily. Eating them raw (as in a shaved beet salad, or a grated turnip garnish) is a refreshing change, but celery root rémoulade—with freshly made mayonnaise—is kind of a pinnacle, one of the best seasonal salads you can possibly eat in mid-winter.