Ingredients: Per 4 servings
- ⅝ lb celeriac
- 3 ½ oz red radicchio
- pineapple, fresh
- juice of 1 lemon
- ¼ cup extra virgin olive oil
- salt and pepper
- ¾ oz minced parsley, (optional)
Wash and dry the radicchio. Peel and cube the pineapple. Peel and thinly slice the celery root then cut into strips and soak in cold water with the juice of the lemon.
In a blender blend a quarter of the pineapple with the extra-virgin olive oil and season with salt and pepper.
Mix the celery root with the remaining pineapple.
Pour over the dressing and serve on plates over a bed of radicchio. If desired, sprinkle with chopped parsley.