In a medium pot, cover the celery root with cold water, add 2 tablespoons of the lemon juice and the salt and bring to a boil. Reduce the heat to a simmer and cook covered for about 20 minutes, until the celery is soft but still has a little "bite" to it. Drain and keep 1/2 cup of the cooking liquid. In a medium large bowl, mix the oil, the rest of the lemon juice, the honey and hot cooking liquid and freshly ground pepper until well combined. Toss the still warm celery root in the marinade and serve. This salad tastes great warm, at room temperature or cold.
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