Aunt Maureen's Lentil and Celery Root Salad
By katiemwilson
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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
Details
Preparation
Step 1
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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