Root vegetables & baby greens with walnut oil
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | grated parsnip |
| ¼ | cup | grated celery root |
| 1 | juice of 1 lemon | |
| 3.00 | tablespoon | walnut oil |
| ¼ | cup | walnuts; toasted and chopped |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| ½ | pounds | mixed baby greens; rinsed and dried |
| 2.00 | tablespoon | crumbled blue cheese; (such as maytag) |
| 1.00 | tablespoon | chopped parsley; plus |
| 1 | extra chopped parsley; for garnish | |
Directions
In a small bowl toss together parsnips, celery root, lemon juice, walnut oil and walnuts; season with salt and pepper. In a serving bowl combine greens, blue cheese and parsley. Pour julienned vegetable mixture over and toss gently to coat. Divide between two plates and garnish with parsley. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-121 broadcast 11-15-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-16-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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