Aunt Maureen's Lentil and Celery Root Salad

Aunt Maureen's Lentil and Celery Root Salad
Aunt Maureen's Lentil and Celery Root Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 - 1 1/4

    lb celery root

  • 1

    c French green lentils

  • 6

    T olive oil

  • 3

    T white wine vinegar

  • 1 1/2

    t minced garlic

  • 1

    t minced fresh rosemary

  • pinch of ground nutmeg

  • 1/2

    c crumbled blue cheese

Directions

Cook celery root in a pot of boiling salted water until tender, about 45 min. Drain, cool and peel. Cut enough of root into 1/4" cubes to yield 1 1/2 cups. Cook lentils in pot of salted water until just tender, but firm to bite, about 20 min. Drain and cool. Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in a small bowl. Season with salt and pepper. Add cheese mix to celery root, lentils and dressing.

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