half a medium celeriac, peeled and julienned
2 tablespoons lemon juice
5-6 tablespoons vegetable cream (I used almond cream)
a few fresh parsley leaves, cleaned and chopped
1 teaspoon truffle paté (a paté of black summer truffle in olive oil, with no added ingredients)
hazelnut oil, to taste
whole sea salt, just enough to taste
Makes 2 servings.
In a salad bowl, combine the celeriac, lemon juice, cream and parsley and toss. Add the truffle paté, hazelnut oil and salt and mix again. Serve cool or at room temperature.