Thanks to my friend Sam for the beautiful inspiration! He introduced me to this technique during my last trip to Paris. I was charmed by the tenderness of the root vegetable obtained through the lemon juice marinade. It's garnished with a quick chimichurri, Parmesan, and fresh horseradish. An ultra-light and delicious appetizer!
Servings: 2 as an appetizer
Preparation: 10 minutes
Marinating time: 30 minutes
Ingredients:
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1 small celery root, peeled and thinly sliced using a mandoline (yields about 20 slices)
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1 teaspoon extra virgin olive oil (your best)
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Juice and zest of a small lemon
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A pinch of Maldon salt
Chimichurri-style garnish:
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1 tbsp capers, roughly chopped
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1 tbsp flat-leaf parsley or finely chopped mint
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1 tbsp tarragon vinegar (Humminghill Farm)
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1 tbsp extra virgin olive oil
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1 small garlic clove, finely grated (optional)
To serve:
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7-8 Parmesan shavings
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Sprouts, for garnish
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Lettuce leaves or arugula (optional)
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Freshly grated horseradish (optional)
Steps :
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Peel and slice the celery root with a mandoline. Aim for very thin slices. Place in a bowl and add the lemon juice and zest, olive oil, and a pinch of salt. Reserve for at least 30 minutes.
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Assemble the garnish by adding all the ingredients to a bowl. Mix and set aside.
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Serve on a bed of greens such as arugula and top with the remaining dressing, chimichurri, Parmesan shavings, sprouts, and horseradish. So good!