- Peel the cucumber and cut in half lengthways. Remove the seeds, then cut into slices, roughly 2mm in size. Chop the dill finely, add a pinch of salt and mix everything together with the crème fraîche. Cut the cherry tomatoes in half. Peel and finely slice the shallots. Mix together with 2 tbsp of the olive oil, the lemon juice and a pinch each of salt and finely ground white pepper.Grate the celeriac into fine julienne using a mandolin. Add the mayonnaise, Dijon mustard and a pinch each of salt and finely ground white pepper. Grate the carrot finely. Add the vinegar, remaining oil and a pinch of salt and pepper.Wash and drain the lettuce and arrange it on an oval serving plate with all the other vegetables.