By Chef Andrew Westerlund, Waverly Stone Gastropub, Holland
1 pound celery root 1 pound celery 8 ounces Kosher pickles 8 ounces matchstick carrots 8 ounces red bell pepper ½ cup pickle juice ¼ cup chopped parsley ¼ cup olive oil 2 tablespoons fresh thyme 1 tablespoon kosher salt
Carefully trim the outer skin from the exterior of the celery root and cut the celery root into thin, uniform matchsticks. If you have a mandolin, use the small julienne setting. Set aside in a large mixing bowl.
Using a vegetable peeler, remove the fibers from the outside of the celery stalks. Cut the stalks lengthwise to create long strips (about ¼ inch wide). Cut the strips into 2-inch pieces and add to the mixing bowl.
Finely dice the kosher pickles and red bell pepper and add them to the mixing bowl.
Measure out the matchstick carrots, pickle juice, chopped parsley, olive oil and fresh thyme, and add to the mixing bowl.
Add the kosher salt, thoroughly mix the salad, and allow it to sit overnight. Serve in place of coleslaw.