For the salad

• 1 celeriac
• juice of 1 lemon
• 1 bunch blanched celery: reserve two stalks for the dressing
• 150 g (5 oz/1¼ cups) goat’s cheese, crumbled
• seeds of 2 pomegranates (read how to release them)
• 1 bunch flat-leaf parsley
• 1 bunch tarragon

For the dressing

• 2 stalks blanched celery
• 1 garlic clove
• ½ tbsp freshly grated horseradish or 1 tbsp from a jar
• 50 ml (1½ fl oz/¼ cup) red wine vinegar
• 100 ml (3 fl oz/½ cup) grape seed oil (or otherwise sunflower oil)

Peel the celeriac. Wash and slice, cut the slices into strips and then into matchsticks. If you are the proud owner of a food processor or mandolin with chip cutter, it will take you even less time. Save the matchsticks immersed in a container with water with the squeezed lemon juice until used. You can also add the squeezed lemon halves. Bring a pan with plenty of water to a boil and briefly blanch the celeriac.

Immediately rinse under cold running water or in ice water. Wash the blanched celery stalks. Cut into thin strips, more or less the same size as the celeriac. Mix the blanched celery matchsticks with the celeriac matchsticks. Place in clean preserving jars, fill with broth (follow the preserving instructions) and sterilise for 30–40 minutes.

If serving the salad immediately, make the dressing using a blender or hand mixer in a tall container. Coarsely cut the reserved blanched celery, cook until done (15 minutes) and purée with the other ingredients into a smooth dressing, taste and add salt and pepper, as needed. Trickle half of the dressing on the salad and leave to stand for 1 hour, allowing the flavours to infuse.

Make the salad: chop the spices and add them, together with the pomegranate seeds, lightly through the salad. Transfer a good size to each plate. Distribute the goat’s cheese over the salads and trickle with some extra dressing.