INGREDIENTS
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1/3 cup olive oil
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1 teaspoon finely grated lemon zest
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3 tablespoons fresh lemon juice
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Kosher salt, freshly ground pepper
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1/2 cup chopped fresh parsley
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1/4 cup capers
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1/2 medium celery root (celeriac), peeled, thinly sliced on a mandoline
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5 celery stalks, thinly sliced into long ribbons on a mandoline