Double Celery Turkey Salad

         Yield: 6 Servings
Categories: Salads, Turkey

1 1/4 lb Celery root 8 Celery stalks 4 c Diced cooked turkey, chilled 4 tb Light sour cream 4 tb Mayonnaise 2 ts Dijon mustard 3 tb Champagne vinegar 1 ts Salt 1 ts Freshly ground black pepper 8 tb Pine nuts 1/2 c Dried cherries, halved Using a sharp knife, peel the skin from the celery root. Grate the celery root on the large holes of a hand-held grater (you should have about 1 cup). Trim and mince the celery stalks. Combine the 2 celeries in a bowl. Add the diced turkey, sour cream, mayonnaise, mustard, vinegar, salt and pepper. Mix well. Fold in the pine nuts and dried cherries. Serves 6 to 8. The San Francisco Chronicle, November 15, 1995