Juice the lemon

Measure out the vinegar

Chop the parsley

Peel the celery root

Bring a pot of water to a boil.

Prepare a bowl with ice water

Using a food processor, box grater, or mandoline, slice the celery root into thin strings.

Once the water is boiling, add the celery root strings and blanch for 30 seconds.

Quickly remove the celery root from the boiling water and transfer it to the ice water bath.

Let it cool in the ice water for 5 minutes.

Remove the celery root from the ice water bath and place it in a bowl. Toss the blanched celery root with the white vinegar, then strain it and let it air dry for a few minutes. I use paper towel to make sure it's completely dry.

In a separate bowl, combine the mayonnaise, Greek yogurt, lemon juice, honey, and chopped parsley. Add the blanched celery root strings and mix everything together until well combined.

Taste the salad and season with salt and pepper to adjust the flavors.

Cover the bowl with plastic wrap and refrigerate the salad for at least an hour to allow the flavors to meld together.