Ingredients
2 ea Celery root, size of grapefruit
2 tbsp White Wine Vinegar
2 tbsp Celery Leaf, chopped
2 tbsp Extra Virgin Olive Oil
Salt, to taste
Pepper, to taste
1 ea Lemon, juiced

Preparation
Peel the celery roots and boil in salted water for approximately 30 minutes. Cool in ice water. When cool, fine julienne using a mandolin. To the julienne celery root add the White Wine Vinegar, chopped celery leaf, Extra Virgin Olive Oil, salt and pepper, and the juice of one lemon.

Specialty Ingredients
#20093 White Wine Vinegar
#20105 Extra Virgin Olive Oil