Bresaola, stracciatella with lemon celeriac

Ingredients:

60 gr bresaola

30 gr stracciatella

mixed leaves salad (a lot); dressing: extravergin olive oil, lemon juice, salt, black pepper

150 gr diced celeriac

1 tablespoon extravergin olive oil

few thyme leaves

half lemon juice

40 gr bread

In a hot no-sticky pan, heat the oil and then add the celeriac; add a bit of salt. Keep stirring and cook with a lid on for about 8-10 minuts. Remove the lid and pour the lemon juice, stir and cook for two minutes