4 cups (1 l) grated celery root (4 cupsarge celery root)

1/2 cup (125 ml) mayonnaise

2 teaspoons (10 ml) Dijon mustard

1 teaspoon (5 ml) horseradish

2 tablespoons (30 ml) white wine vinegar

1 tablespoon (15 ml) capers, chopped

1 green onion, chopped

Salt and pepper

Boston lettuce leaves, to plate the dish

Thin strips of red pepper for garnish

In a bowl, combine the mayonnaise, Dijon mustard, horseradish, vinegar, white wine, capers and green onion. Season with salt and pepper.

Add the celery root and blend well. Let stand for 1 hour before serving.

Place the salad on the Boston lettuce leaves. Garnish with thin strips of red pepper.

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