Ingredients
- 1 medium bulb celeriac, (celery root)
- 1 stalk celery
- 1/2 cup low-fat buttermilk
- 2 tablespoons vegetable oil
- 1 tablespoon freshly squeezed lemon juice
- Salt and freshly ground black pepper
- 2 tablespoons capers, rinsed
- 1 tablespoon chopped fresh parsley or chervil
- 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
Instructions
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Peel celeriac with a paring knife. Cut into 1-inch-thick slices, then cut into very thin ribbons (use a mandoline, if you have one), placing in cold water to prevent browning. Drain and blanch briefly in boiling salted water. Squeeze out water, and set aside.
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Peel celery and slice on an angle as thinly as possible. Set aside.
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In a blender or food processor, combine buttermilk, oil, lemon juice, and salt and pepper to taste. Process until smooth. Add capers and herbs, and process until coarsely chopped, about 5 seconds
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Combine celeriac and celery in a bowl, and toss with dressing.
Recipe Notes
from marthastewart.com