Celery Root, Apple & Walnut Salad With Parmesan
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
Vinaigrette
- 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
-
Salad
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.