Parsley Root Salad

Cafe Drake's favorite French restaurant in town, La Grenouille, sometimes serves, upon being seated, a tiny dish of celery root salad . . . creamy shards of the boiled vegetable tossed in a light dressing. We've tried to recreate this dish - perfect for an antipasto platter or to be nibbled on over a glass of chilled Vouvray - but swapped out celeriac for parsley root, fresh from the day's farmer's market.

Basically: peel parsley roots and slice into thick matchsticks. Boil in salted water for only 4 minutes or so; they should have a bit of crispness still. Drain and dry well and set aside.

In a large bowl mix together: a few tablespoons of good olive oil, a healthy dollop of grainy mustard, a pinch of sugar and salt and pepper to taste. Whip well and toss with parsley root. Allow to marinate for a few hours.

Serve chilled.