This was a quick improvisation with available ingredients that turned out well enough to make it worth writing down. The plants have enough flavor that no acid – vinegar or lemon juice – is needed, though it could probably be added, too.
- 1 large celery root bulb, cleaned and diced
- 1 large fennel bulb, trimmed and diced
- 1 small bunch of parsley, chopped
- salt
- olive oil
