Celery Root Salad with Feta

• 1/4 cup fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon minced thyme
• 1/2 cup extra-virgin olive oil
• Two 1-pound knobs celery rootpeeled, quartered and sliced 1/8 inch thick
• 1/4 cup finely chopped flat-leaf parsley
• 4 ounces feta cheese, preferably Greek or French

1. In a large bowl, whisk the lemon juice with the salt, pepper and thyme.
2. Gradually whisk in the olive oil.
3. In a large pot of boiling salted water, blanch the celery root until crisp-tender, about 1 minute; drain well and pat dry.
4. Add the celery root to the lemon dressing and toss.
5. Let cool slightly, then toss with the parsley.
6. Transfer the salad to a bowl, crumble the feta on top and serve warm or at room temperature.

lemon juice, salt, freshly ground pepper, thyme, extravirgin olive oil, celery, flatleaf parsley, feta cheese

Taken from www.foodandwine.com/recipes/november-2007-celery-root-salad-with-feta (may not work)