Lentil & celery root salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (1-to-1 1/4 lb) celery root aka celeriac | |
| 1 | cup | French green lentils |
| 6 | tablespoons | Olive oil |
| 3 | tablespoons | White wine vinegar |
| 1½ | teaspoon | Minced garlic |
| 1 | teaspoon | Minced fresh rosemary |
| Large pinch of ground nutmeg | ||
| ½ | 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 ¼ inch cubes to yield 1½ 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
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