Celeriac Two Ways with Tomato Salad

1 small celeriac (the one I used was just a little bigger than a fist)
2 ripe tomatoes
dried oregano
lemon verbena (Aloysia citrodora)
apple cider vinegar
extra virgin olive oil
salt and pepper

Rinse the celeriac well to remove the soil, peel it and cut it into slices about 3 mm thick. Dice half of the slices. Put the cubes in a small bowl and dress them with 3 tablespoons of apple cider vinegar, 1 tablespoon of oil, dried oregano, salt and pepper. Leave to marinate for about 1 hour.

Cut the remaining slices into thin strips and season them with dried lemon verbena. Heat 5 tablespoons of olive oil in a pan. When it is hot, add the celeriac strips and fry them for about 10 minutes, then drain them on kitchen paper to absorb the excess oil.

Cut the tomatoes into strips and salt them lightly so they release some of their water.

In a salad bowl, combine the tomatoes, the marinated celeriac (with its marinade) and the fried celeriac. Toss gently and finish with freshly ground black pepper.