Carrot and celeriac salad

Author Notes

I was taught this recipe by a friend of mine from France. It's a spin off of the traditional French grated carrot salad (which is what I like to think I was making when I was 6 and the only vegetables I would eat were grated carrot with ranch dressing). It's a wonderfully light and fresh salad to coax you out of a mid-winter roasted/stewed vegetable stupor. Also, it's terribly adaptable to suit individual tastes. And a word to the wise, though the lemon juice helps, celery root turns brown after a bit of sitting in the open air, so if you're aiming to impress visually it's best to make this salad right before serving. If you don't care about looks as much, then it keeps splendidly! —fiveandspice