Greek-style Celeriac Vinaigrette

Finely shredded celeriac, still crunchy, bathed in a lemony herb emulsion. The flesh stays pure white thanks to the acidity that prevents browning.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 168
• Protein: 2 g
• Carbs: 4 g
• Fat: 16 g

Ingredients

• 1 piece Celeriac ( peeled and grated )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 60 ml Extra virgin olive oil
• 1 tbsp Mustard
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 0.5 piece Dill ( finely chopped )
• 1 tbsp Capers ( drained and coarsely chopped )

Instructions

1. Celery preparation

   Peel the celeriac thoroughly to remove all the earthy skin. Grate the flesh firmly to obtain regular filaments. Drizzle immediately with the juice of one lemon to keep a bright color.

2. Vinaigrette emulsion

   In a bowl, whisk the mustard with the salt and pepper. Pour the olive oil in a steady stream until the sauce coats the spoon. It should be creamy and well-emulsified.

3. Assembly and resting

   Mix the grated celery with the vinaigrette, chopped dill, and capers. The sauce should coat every piece well. Let it rest in a cool place so the fibers soften slightly.

Chef's tips

• Grate the celeriac at the last minute to preserve its crunch.
• Let it rest for 15 minutes in the fridge before serving; this allows the acidity to slightly 'cook' the vegetable.

Storage

Keep for 24 hours in the refrigerator in an airtight container. Beyond that, the celeriac releases too much water.