This is a slightly fresher and less complex version of the remoulade that you can already find on the blog, which is enriched with fresh herbs (tarragon, dill, parsley ), capers and chopped gherkins.
Finally julienne the celeriac to matchsticks (you can use a mandoline to thinly slice the celeriac first and then cut into strips).
Quarter the apple and remove the core. Julienne the quarters the same way as the celeriac.
Place the cut ingredients into a large bowl, pour over the lemon juice and toss. Lemon juice stops the apple and celeriac from turning dark as well as adds some extra freshness to the salad.
Stir in the mayonnaise, mustard and chives. Season with a pinch of salt, taste and add more seasoning or mustard to your liking.