Céleri rémoulade

Method

1. 1 Peel the celery stalks and grate them into thin strips, about the size of a matchstick.
2. 2 Squeeze lemon juice directly onto the celery strands to prevent them from browning, then marinate for 5 minutes.
3. 3 Mix mayonnaise with Dijon mustard, salt, and pepper until smooth.
4. 4 Mix the sauce well with the celery, and adjust the seasoning to your liking (sour and salty).
5. 5 Sprinkle with chopped parsley, refrigerate for 15 minutes, then serve with bread.