Celery Root and Carrot Salad with Creamy Dressing | Williams Sonoma

Ingredients

• 1/2 cup pure olive oil, or 2 Tbs. pure olive oil and 6 Tbs. extra-virgin<br>  olive oil
• 1/4 cup heavy cream
• 2 Tbs. Dijon mustard
• 2 Tbs. tarragon vinegar
• 3/4 tsp. salt
• Freshly ground pepper, to taste<br><br>
• 1 large celery root, about 1 1/2 lb.
• 1/2 cup coarsely shredded carrot
• 6 large butter lettuce leaves
• 1 Tbs. capers, rinsed and well drained
• Fresh tarragon sprigs (optional)