2 tsp wholegrain mustard
3 cornichons, finely chopped
10 capers, rinsed of salt and finely chopped
large pinch of Herbes de Provence
Wash any dirt off the celeriac and strip away the outer layer using a vegetable peeler. Coarsely grate the celeriac and squeeze the lemon over to prevent the celeriac from turning brown. Put to one side.
In a medium sized bowl mix the mayo, mustard, cornichons, capers and Herbes de Provence.
Add the celeriac and mix until the celeriac has a light coating of dressing on it.