Celery Root, Apple & Walnut Salad With Parmesan

"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."
 
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Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

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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

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.
 
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