Ingredients for 4 servings
- 300 g (10.5 oz) of celeriac cut into fine julienne (matchsticks)
- 2 black truffles (mélanosporum) of approximately 30 g (1.1 oz) each cut the same way
- a few well-cleaned watercress leaves
- olive oil
- 1/2 lemon juice
- salt and ground pepper
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