Directions

1. Grate or julienne the celery root with a grater or mandoline. Combine with an equal amount of mayonnaise, 1 tsp of dijon, and a squeeze of lemon juice. Finish with fresh chopped parsley.
2. Blanch the haricots verts in boiling water for about 4 minutes, until tender but still slightly crisp. Transfer to ice water to cool. Slice each bean in 2 or 3 pieces at an angle, and cut the radish into thin strips. Combine beans and radish with a dash of olive oil, fresh lemon juice, and a splash of white wine vinegar. Season with salt and pepper, and finish with chopped fresh herbs - parsley, chives, dill, chervil, or whatever you have on hand.
3. Heat Oil to 350 degrees in saucepan or iron skillet. Remove green part of the leeks. Slice lengthwise into super thin strips. Slice shallots into thin rings. Soak both in milk for a few minutes. Combine equal parts corn starch and flour, seasoned with salt & pepper. Transfer leeks and shallots to flour mixture - a little bit at a time - and coat evenly. Shake off excess flour and set aside.