With a sharp knife slice off the ends of the celery root and then most of the brown peel. Trim the bits of brown remaining and slice the root in half.

Remove the spongy area in the middle by cutting it out. Rub the pieces with half lemon to prevent them from browning. Cut again in half for easier grating. I used a food processor with a grater attachment.

Shred the root now in the machine. Transfer to a bowl and toss with 1 tsp. salt and juice squeezed from half the lemon. Let marinate for 30 min. but no longer than one hour.

For the dressing mix together the sour cream, mayonnaise, mustard, and pepper. You may want to loosen it up with a little more lemon juice.

Fold the dressing into the celery root. Cover with plastic wrap and refrigerate for one to two hours.

To make the tomato flower it may be helpful to watch one of many youtube instructional videos on how to make a flower but it is pretty easy. Take a small clean tomato and starting at the bottom make a large slice, now continue carefully working around the tomato turning it as you go, just like peeling an apple. Keep close to the skin not making it very thick until you come up to the stem. Slice it from the tomato and now curl the peel starting at the small core end and eventually ending with the large end and fold that onto itself. Turn the rose over and you are done.

Place the lettuce leaves on a plate and mound the salad up in the middle garnishing with the tomato rose and the chopped parsley.