Celery Root Salad with Apples and Parsley | Saveur

Ingredients

• 3⁄4 cup extra-virgin olive oil
• 2 1⁄2 oz. sourdough bread, cut into 1/4-inch cubes
• 2 1⁄2 tsp. kosher salt, plus more
• 1⁄4 cup fresh lemon juice
• 1⁄4 cup mayonnaise
• 1 tbsp. maple syrup
• 1⁄4 habanero chile, stemmed, seeded, and minced
• 1 lb. celery root, peeled and julienned
• 2 cups lightly packed flat-leaf parsley leaves
• 2 medium tart apples, cored and julienned
• 1 tbsp. roughly chopped tarragon
• Finely grated zest of 2 lemons, preferably Meyer
• Freshly ground black pepper