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If you’ve got a very sharp knife and a good grater, you can make the classic grated French carrot salad, or dress up plates by adding matchsticks of celery root and a red cabbage slaw. Begin with a generous bowl of vinaigrette whisked with plenty of vinegar, lemon juice, and Dijon mustard (try ¼ cup of vinegar and lemon juice with a big spoonful of mustard, salt, pepper, and ⅓ cup olive oil). Toss grated raw carrots with some dressing. Blanch celery root matchsticks for 1 minute, drain, and toss with a little of the vinaigrette mixed into an equal part of mayo (this is now celeri remoulade). Slice the cabbage as thinly as possible and add dressing. Line the trio on salad plates and add a sprinkle of parsley. The colors are striking. Winter vegetables you might have considered dreary will brighten the table.

SHERYL JULIAN

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