• 1 lemon, juiced
• 1 head celery root, peeled
• Salt and pepper
• 2 tablespoons walnut oil
• 1/4 cup good olive oil
• 2 teaspoons sugar
• 1 tablespoon red wine vinegar
• 1/3 cup juicy capers, rinsed
• Small handful Italian parsley, chopped

Peel the celery root and shred it. Stop halfway through and sprinkle with a tablespoon of the lemon juice to keep the root from turning brown. Shred the other half and toss with another tablespoon of lemon juice. Salt and pepper liberally and toss.  Whisk the remaining lemon juice with the walnut oil, olive oil, sugar, and vinegar. Taste and adjust. Toss with the celery root, capers, and chopped parsley.