Celery Root Salad

Serve this by itself or over succulent greens like watercress and purslane.
Ingredients:
2 tablespoon(s) rice wine vinegar
1/3 cup(s) olive oil
1 pound celery root - peeled, julienned and blanched
1 large carrot - peeled, julienned and blanched (Learn How)
2 medium pears - cored and julienned (Learn How)
1 teaspoon(s) red chile flakes (ground)
2 tablespoon(s) cilantro - chopped
1/3 cup(s) pine nuts - toasted
1/2 cup(s) blue cheese (Maytag) - crumbled
1 pinch salt and pepper - to taste

Steps:

-Place the vinegar in a bowl large enough to accommodate all of the vegetables, and whisk in the oil.

-Blanch the celery root first, and when it is easily pierced with a knife, take it out and put it in the vinegar mix.

-Repeat this step with the carrot.

-Next, add the pears to the celery root and carrots, and toss to coat.

-Add the remaining ingredients and season to taste.

Please log in to post your comment. If you don't have an account register here.