One recipe makes 4 to 6 servings.
Peel the celery tubers and rub them with one half of a lemon. Cut the tubers into very fine strips (julienne) (this is best done with a food processor). Put the celery in a large enough bowl and mix it on the spot with the juice of half of the lemon (1). Cut the apple into fine sticks or grate coarsely if necessary. Add to the celery form, mix and set aside.
Cook the dressing: Whisk the oil with the mustard in a baking bowl. Add the juice of one lemon (2) and add the mayo and sour cream. Season with salt and pepper.
Add the dressing to the apple-celery mixture form and mix. Cover the baking dish well and chill in the refrigerator until heated through. Sprinkle with chopped parsley to serve.
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