480 g (1 lb) celeriac, trimmed and
peeled 1 tbsp lemon juice
6 tbsp extra-virgin olive oil
210 g (7 oz) piece parmesan cheese
salt and pepper
peeled 1 tbsp lemon juice
6 tbsp extra-virgin olive oil
210 g (7 oz) piece parmesan cheese
salt and pepper
method
1. Cut the celeriac into julienne strips and arrange in a salad bowl.
2. Pour on the lemon juice, salt and pepper to taste and the oil and toss gently.
3. Slice the Parmesan cheese paper thin, sprinkle on top of the salad and serve.
4. A good-quality Emmenthal or Gruyere can be substituted for the Parmesan.
2. Pour on the lemon juice, salt and pepper to taste and the oil and toss gently.
3. Slice the Parmesan cheese paper thin, sprinkle on top of the salad and serve.
4. A good-quality Emmenthal or Gruyere can be substituted for the Parmesan.
serving amount
serves 6
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