2 medium-sized celery roots salt and pepper to taste 2 tablespoons LuLu Preserved Meyer Lemon in Olive Oil 1/4 cup LuLu Garlic Aioli juice of 1 lemon 2 tablespoons chopped celery leaves 2 tablespoons chopped fresh parsley or more for garnish if desired 2 tablespoons minced chives or more for garnish if desired large, whole butter lettuce leaves
Trim celery root of leaves and stalk if there are any. Peel celery roots and cut into thin slices, then stack and cut slices into matchstick-thin pieces. (This can also be done with a mandoline.)
Place celery root into a bowl and sprinkle it with salt and pepper to taste. Spoon in LuLu Preserved Meyer Lemon in Olive Oil and LuLu Garlic Aioli and stir to combine. Add lemon juice and toss, then add celery leaves, parsley and chives and toss again. To serve: line platter or bowl with butter lettuce leaves and spoon salad on top.
Note: Celery root is also known as celery knob or celeriac. This salad is ready to serve immediately, but it is even better if it marinates in its dressing for a day or two.
