Root vegetables & baby greens with walnut oil

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.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000

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