2 heads celery root
2 tablespoons Veuve Cliquot yellow label champagne
Zest of 1 Meyer lemon, juice of half
Best quality extra virgin olive oil
Freshly ground white pepper
1 dozen very fresh welfleet oysters (call pat woodbury)
Leaves from 1 head celery
½ cup fresh chervil leaves
¼ cup fresh tarragon leaves
1 tablespoon fresh chives, finely sliced
Peel celery root with a vegetable peeler, and slice as thinly as possible on a mandoline. The thinner you can get it, the tastier it’ll be. Slice the celery root over a bowl with water with lemon (acidulated water). This will prevent the celery root from turning brown. You can slice the celery root well ahead before you’re going to make the salad if you keep the slices in water.
When you are 20 minutes away before serving salad, drain the celery root slices, and dress with the champagne, Meyer lemon zest and juice and a good glug of olive oil. Season well with salt and white pepper. Let it stand. The salt and acid will soften the celery root.
Open the oysters, being careful to catch all the juices in a small bowl. Place the opened oysters in a clean container, and strain the liquor through a fine sieve over them to remove any bits of shell.
Taste the celery root after its softened, and adjust the seasoning as necessary. Distribute amongst 4 plates and serve with celery leaves and herbs.
Recipe Property of Gabe McMackin