INGREDIENTS
- ⅓ cup olive oil
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- Kosher salt, freshly ground pepper
- ½ cup chopped fresh parsley
- ¼ cup capers
- ½ medium celery root (celeriac), peeled, thinly sliced on a mandoline (this is equivalent to one bunch of our roots)
- 5 celery stalks, thinly sliced into long ribbons on a mandoline (You could also just use the stalks from our uber fresh celery root)
- Whisk oil, lemon zest, and lemon juice in a large bowl; season with salt and pepper. Stir in parsley and capers.
- Add celery root and celery to dressing; toss to coat. Let sit 5 minutes before serving.
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