To trim the apples and celeriac into perfect circles, use a round cookie cutter.
Yields 4 servings
2 small heads celeriac, peeled
Vinaigrette
Salt
6 tablespoons fresh lemon juice
2 tablespoons flour
½ teaspoon salt
6 tablespoons fresh lemon juice
1 cup grapeseed or canola oil
2 Granny Smith apples
¼ cup hazelnut oil
12 chestnuts, roasted, peeled and split along
3 teaspoons Dijon mustard
natural division
Freshly ground white pepper
For vinaigrette, combine lemon juice and salt in a small bowl. Whisk well to dissolve. Whisk in oils and mustard. Add pepper to taste. Cut celeriac into one-fourth-inch-thick slices. In a medium saucepan, bring three cups water to a boil, then add salt to taste, the flour and three tablespoons of the lemon juice (to whiten the vegetable). Add celeriac and cook until crisp-tender, about five minutes. Drain, plunge into cold water and drain again. Let cool. Select eight perfect slices and marinate these in half the vinaigrette for one hour. To serve, alternate celeriac and apple slices, slightly overlapping, on four serving plates. Top with chestnut pieces and a few parsley leaves.
