Aunt Maureen's Lentil and Celery Root Salad

By katiemwilson

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

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.