Prepare the Celery Root: Start by peeling the celery root and slicing it thinly, about 1/8 inch thick. Season each slice lightly with Maldon salt and drizzle with a little olive oil for flavor enhancement.

Roast the Celery Root: Preheat your oven to 400°F (200°C). Spread the seasoned celery root slices on a baking sheet in a single layer. Roast them for about 25-30 minutes, or until they become tender and golden brown around the edges.

Make the Salsa Verde: While the celery root is roasting, combine fresh parsley leaves, olive oil, lemon juice, and a pinch of salt in a blender. Blend until you reach your desired consistency, keeping it slightly chunky for texture.

Make the Tapenade: In a small bowl, mix the slivered olives with a drizzle of olive oil. Feel free to add any other flavor boosters you prefer, like garlic or herbs, for additional depth.

Assemble Carpaccio: Once the celery root has cooled slightly, layer the roasted slices artfully on a serving platter. Drizzle the bright salsa verde over the top, and dot with generous spoonfuls of the tapenade.

Garnish: To finish, sprinkle extra Maldon salt and some chopped parsley on top for a fresh burst of flavor and to make the dish beautifully presentable.