Ingredients for 4 - 6 servings:
1/3 cup canola oil
1 tablespoon red wine vinegar
1/2 tablespoon red wine truffle vinegar (optional)
coarse sea salt and freshly ground white pepper to taste
1 small celery root, peeled and cut in fine julienne pieces
salt and white pepper
Whisk the vinegars into the oil in a mixing bowl. Season to taste.
Immediately upon cutting up the celery root toss it with the dressing in the bowl. Season to taste with salt and pepper as needed. Keep chilled until serving time.