A classic French recipe from Nigel Slater

Juice of half a lemon
1 Celeriac, coarsely grated
1 medium beet, coarsely grated (optional)
4 T creme fraiche
2 t coarse grained mustard
Olive oil or walnut oil
A few sprigs of parsley, chopped
3 T Walnuts, chopped

Squeeze the lemon juice into a mixing bowl. Add the freshly grated celeriac and stir to coat with the lemon juice. Add the grated beet, but don't mix yet.

Put the creme fraiche in another small bowl with the mustard and a pinch of salt and pepper. Stir in enough oil to thin the mixture a bit - about 2-3 tablespoons. Add the chopped parsley. Fold the dressing into the grated vegetables, mixing as little as possible so as to not turn everything pink. Toast the chopped walnuts in a heavy skillet over medium heat and then scatter over the salad.

Optional: serve with cooked bacon for an extra punch.