Half of a medium size celeriac

A third of a purple cabbage

One green apple

Salt

White pepper

Poppy seeds

Extra Virgin Olive Oil:

Balsamic Vinegar of Modena IPG

Lemon juice

Cut the purple cabbage in thin slices and place in a large bowl. Wash the apple, dry and cut it in thin slices using a slicer, let the slices rest in a bowl of lemon juice acidulated water. Peel the celeriac and julienne cut it with the proper tool and add it the cabbage. Drain the apple slices, pat dry and put them in the bowl with the rest of the vegetables. Add the poppy seeds, oil, salt and pepper and Balsamic Vinegar of Modena IGP.

Toss thoroughly and serve.