Lentil & Celery Root Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: , (1-to-1 1/4 lb) celery root aka celeriac
1 cup: French green lentils,
6 tbsp: Olive oil,
3 tbsp: White wine vinegar,
1 1/2 tsp: Minced garlic,
1 tsp: Minced fresh rosemary,
Large pinch of ground nutmeg,
1/2 cup: Crumbled blue cheese,
Directions:
Cook celery root in pot of boiling salted water until tender, about 45
minutes. Drain, cool and peel. Cut enough of root into 1/4 inch
cubes to yield 1 1/2 cups.
Cook lentils in pot of boiling salted water until just tender but
still firm to bite, about 20 minutes. Drain; cool.
Whisk oil, vinegar, garlic, rosemanry and nutmeg to blend in small
bowl. Season with salt and pepper; add cheese.
Mix celery root, lentils and dressing in bowl. (Can be made 4 hours
ahead. Let stand at room temperature. Toss occasionally.)
From the Auvergne region of France. Bon Appetit/May 94 Typed by Didi
Pahl
Source from luhu.jp
minutes. Drain, cool and peel. Cut enough of root into 1/4 inch
cubes to yield 1 1/2 cups.
Cook lentils in pot of boiling salted water until just tender but
still firm to bite, about 20 minutes. Drain; cool.
Whisk oil, vinegar, garlic, rosemanry and nutmeg to blend in small
bowl. Season with salt and pepper; add cheese.
Mix celery root, lentils and dressing in bowl. (Can be made 4 hours
ahead. Let stand at room temperature. Toss occasionally.)
From the Auvergne region of France. Bon Appetit/May 94 Typed by Didi
Pahl
Source from luhu.jp