Celery Root and Sweetbread Salad

Deselect All

1 pound veal sweetbreads

3 cups milk 

2 tablespoons kosher salt 

Celery Root Salad:

1 cup mayonnaise

1/4 cup flat leaf parsley, finely chopped 

2 tablespoons capers, crushed, plus more for garnish 

2 tablespoons Dijon mustard 

1 tablespoon Banyuls vinegar or lemon juice 

1/8 teaspoon Espelette pepper, plus more for garnish 

1 1/2 pounds celery root, peeled, thinly sliced and julienned 

1/2 teaspoon celery seeds 

1 Pink Lady apple, cored and julienned 

2 1/2 cups instant flour, such as Wondra 

2 teaspoons kosher salt 

1/8 teaspoon ground white pepper 

1/2 cup clarified butter 

3 cloves garlic, still in peels and slightly crushed

3 bay leaves 

1 shallot, peeled and sliced in half 

2 tablespoons unsalted butter 

1/4 cup celery leaves, picked