Perpare a dressing of vegatable oil, a splash of white wine vinegar, a good glug of lemon juice, plenty of salt & pepper, a teaspoon each of dijon and wholegrain mustard.
Peel your celeriac and chop into small battens (julienne) and quickly dress to stop dis-colouration.
Add a bunch of finely chopped herbs - I used dill, parsley, a little tarragon and chives - its best to avoid hard herbs such as rosemary and very strong flavoured ones like mint or sage.
Leave for at least an hour or so before serving so the flavours merge and the celeriac softens.
Serve with cold meats, saucisson, smoked salmon etc. and some good bread.
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