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Aunt Maureen's Lentil and Celery Root Salad

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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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