1 small celeriac (the one used here was a little more than a fist)
2 ripe cirio tomatoes
dried Verbena (Aloysia citrodora)
extra virgin olive oil
salt and pepper
Clean the celeriac, peel and slice it (slices about 3 mm thick). Take half slices and make some cubes. Pour into a small bowl, sprinkle with 3 tablespoons of apple vinegar, a tablespoon of oil, dried oregano, salt and pepper. Leave to marinate for about 1 hour.
Cut the remaining slices into julienne strips and dress them with the dry Verbena. Heat 5 tablespoons of extra virgin olive oil in a pan. When it is hot, pour the strips of celeriac and brown them for about 10 minutes, then remove from the heat and drain them on kitchen paper, so that it absorbs the excess oil.
Cut the tomatoes into strips, salt them lightly so that they lose part of the vegetation water.
In a salad bowl, add the tomatoes, marinated celeriac (with the marinating liquid too) and the fried celeriac.
Stir gently and grate some black pepper before serving.