Then I tossed the tender, faintly sweet sticks with a little bit of tangy vinaigrette, parsley, and capers. The final salad had hints of sweetness and fresh celery, with a strong lemon tang and juicy saltiness from those capers. Delicious! You could add a bit of shaved Parmesan if you wanted it richer or saltier, but this salad was the perfect accompaniment as it was. It would go well with richer dinners; we had goat shanks and a rich sauce, and this was light and fresh in comparison.Quick Celery Root Salad with Capers and Lemon serves 4
1 lemon, juiced
1 head celery root, peeled
Salt and pepper
2 tablespoons walnut oil
1/4 cup good olive oil
2 teaspoons sugar
1 tablespoon red wine vinegar
1/3 cup juicy capers, rinsed
Small handful Italian parsley, chopped
Peel the celery root and shred it. Stop halfway through and sprinkle with a tablespoon of the lemon juice to keep the root from turning brown. Shred the other half and toss with another tablespoon of lemon juice. Salt and pepper liberally and toss.
Whisk the remaining lemon juice with the walnut oil, olive oil, sugar, and vinegar. Taste and adjust. Toss with the celery root, capers, and chopped parsley. Serve.