Root Vegetable and Lemon Salad

Method

 
1 Place 125g (4oz) celeriac, peeled and cut into fine strips, in a saucepan of boiling water. Cook for 30sec–1min, then drain and plunge into icy cold water.

2 In a small saucepan, place the zested rind of 11⁄2 lemons and just cover with cold water. Add 15ml (1 level tbsp) salt and 15ml (1tbsp) olive oil. Bring to the boil, simmer for 5min, then strain and refresh under cold running water; reserve the rind.

3 Whisk together 15ml (1 level tbsp) Dijon mustard, 15ml (1tbsp) each white wine vinegar and lemon juice and 90ml (6tbsp) good quality olive oil until well combined; season.

4 Drain and dry the celeriac, then place in a bowl with 125g (4oz) carrot, peeled and cut into fine strips, reserved lemon rind and 15ml (1 level tbsp) finely chopped tarragon. Toss with the dressing and serve.

PREPARE AHEAD
Prepare the vegetables, pack in a food bag and chill overnight. Make the dressing, then cover and store in a cool place.