- 1/3 cup olive oil
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- Kosher salt, freshly ground pepper
- 1/2 cup chopped fresh parsley
- 1/4 cup capers
- 1/2 medium celery root (celeriac), peeled, thinly sliced on a mandoline
- 5 celery stalks, thinly sliced into long ribbons on a mandoline
- Whisk oil, lemon zest, and lemon juice in a large bowl; season with salt and pepper. Stir in parsley and capers.
- Add celery root and celery to dressing; toss to coat. Let sit 5 minutes before serving.