Prep 30 mins
Cook 10 mins
A delightful combination of flavors! I clipped this recipe from the Chicago Tribune Good Eating Section, February, year unknown. Recipe courtesy of John Caputo, executive chef-partnet at A Mano, Bin 36 and bin wine carafe.
- 1⁄2 shallot, peeled, minced
- 1⁄4 cup apple cider vinegar
- salt, to taste
- 3⁄4 cup extra virgin olive oil
- 3 tablespoons truffle oil
- 2 celery root, medium sized, peeled and julienned
- 2 granny smith apples, medium sized, julienned
- 3 ounces walnuts, toasted and roughly chopped
- 20 sprigs flat leaf parsley, leaves removed, half left whole, half chopped
- 5 ounces parmesan cheese, shaved
- To make the vinaigrette, place shallot, vinegar and salt in a small bowl. Whisk in the olive oil and truffle oil. Set aside until ready to serve.
- About 10 minutes before serving, combine the celery roots and apples in a large bowl.
- Add the walnuts and chopped and whole leaf parsley. Season with salt and add the vinaigrette. Toss well.
- Add half the cheese and gently toss.
- Garnish the salad with the remaining cheese. Serve immediately.
- NOTE: dressing can be made 2 days in advance and kept chilled. The salad should be assembled right before serving to prevent the celery root & apple from oxidizing.