Celeriac and Red Pepper Salad

Step 1

Peel celeriac and julienne with extrafine julienne blade of food processor, or by hand.

Step 2

Wash, core and seed peppers and cut into very fine julienne strips.

Step 3

Mix vinegar, lemon juice, mustard, chervil, tarragon and parsley with whisk. Gradually whisk in oil. Season with pepper.

Step 4

Combine celery root and pepper and pour over dressing, mixing well. Refrigerate at least four hours. Overnight is fine too.

Step 5

To serve, drain off excess dressing, if any. Sprinkle with parsley.