Lentil & Celery Root Salad Recipe




Lentil & Celery Root Salad Ingredients

1 (1-to-1 1/4 lb) celery root aka cel, eriac
1 cup french green lentils
6 tbsp olive oil
3 tbsp white wine vinegar
1 1/2 tsp minced garlic
1 tsp minced fresh rosemary
1 large pinch of ground nutmeg
1/2 cup crumbled blue cheese

A Recipe for
Lentil & Celery Root Salad

 

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This is a recipe for Lentil & Celery Root Salad from the recipe cookbook of Recipes-to-go (Bean)


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Lentil & Celery Root Salad

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Lentil & Celery Root Salad Directions

Cook celery root in pot of boiling salted water until tender, about 45
minutes. Drain, cool and peel. Cut enough of root into 1/4 inch
cubes to yield 1 1/2 cups.

Cook lentils in pot of boiling salted water until just tender but
still firm to bite, about 20 minutes. Drain; cool.

Whisk oil, vinegar, garlic, rosemanry and nutmeg to blend in small
bowl. Season with salt and pepper; add cheese.

Mix celery root, lentils and dressing in bowl. (Can be made 4 hours
ahead. Let stand at room temperature. Toss occasionally.)

From the Auvergne region of France. Bon Appetit/May 94 Typed by Didi
Pahl

Serves: 4

 

 

 

 

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Lentil & Celery Root Salad Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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