Makes four servings
- 1 cup julienned celery root, (celeriac) blanched
- 1/2 cup julienned carrot
- 1/2 cup julienned zucchini, just green outside
- 1/2 cup julienned Granny Smith apple
- 1/4 cup chopped celery
- 1/4 cup capers
- 1/2 cup mayonnaise
- 2 tbs. lemon juice
- 1 tbs. chopped fresh parsley
- 32 endive leaves
In a large bowl, toss together the celery root, carrot, zucchini, apple, celery and capers. In a small bowl, whisk together the mayo, lemon juice and parsley. Add the mayo mixture to the salad and mix gently.
To serve: Divide salad among four small salad dishes to serve.