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Celery Root, Apple & Walnut Salad With Parmesan

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“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.”

Ingredients Nutrition


  1. 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.
  2. About 10 minutes before serving, combine the celery roots and apples in a large bowl.
  3. Add the walnuts and chopped and whole leaf parsley. Season with salt and add the vinaigrette. Toss well.
  4. Add half the cheese and gently toss.
  5. Garnish the salad with the remaining cheese. Serve immediately.
  6. 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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