Firstly the celeriac needs to be thinly sliced, a mandolin is great for this, if you use one watch your fingers! Then place the slices on top of each other and slice into matchstick size strips. Put in a bowl and pour over the juice of the lemon to stop it browning.
Finely chop the herbs and mix together with the other ingredients to make the dressing. Add the celeriac matchsticks to the dressing, season with a good pinch of salt to taste, stir and serve – best on the same day.
I served my salad with some lovely ripe heirloom tomatoes and a slice of toasted sour doughbread – delicious! For variations on this recipe you could grate in an apple or pear. Or add capers and chopped gherkins.