Creamy Celery-Root and Haricot Vert Salad

Stir together mayonnaise, lemon juice, and 1/4 teaspoon each of salt and pepper in a large bowl.

Cut celery root with slicer into 1/8-inch-thick matchsticks and add to mayonnaise dressing.

Cook beans in boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until just tender, about 4 minutes.

Drain, then rinse under cold water to stop cooking.

Drain well and pat dry.

Toss beans and 1 tablespoon parsley with celery root.

Serve sprinkled with remaining tablespoon parsley.