1 medium to large celeriac (celery root), well scrubbed
2 tablespoons lemon juice
1 tablespoons white wine vinegar
1 tablespoons rice vinegar
1 shallot, minced
Salt and fresh ground pepper, to taste
1 teaspoon fresh thyme, minced
6 ounces extra virgin olive oil
2 cups mixed salad greens: use a mixture of baby arugula, peppercress, watercress, sprouts, mixed microgreens
Peel celeriac and julienne using the medium blade of a mandolin.
For vinaigrette, whisk together lemon juice, white wine vinegar, rice vinegar, shallot, salt, pepper, thyme and olive oil.
Toss julienned celeriac in vinaigrette. Allow celeriac to macerate at room temperature for 1 hour. Taste for seasoning.
The salad can now be used or stored in the refrigerator at this point.
To serve: Fold in peppercress, Upland cress, watercress, baby rocket, sprouts, or any other small, sharp tender greens in whatever combination you choose. The amount should not exceed a 1:1 ratio, and the greens should not overwhelm the taste of the celeriac.