Lentil and celery root salad

Yield: 4 Servings

Measure Ingredient
1 \N (1-to-1 1/4 lb) celery root aka celeriac
1 cup French green lentils
6 tablespoons Olive oil
3 tablespoons White wine vinegar
1½ teaspoon Minced garlic
1 teaspoon Minced fresh rosemary
\N \N Large pinch of ground nutmeg
½ cup Crumbled blue cheese

Cook celery root in pot of boiling salted water until tender, about 45 minutes. Drain, cool and peel. Cut enough of root into ¼ inch cubes to yield 1½ cups.

Cook lentils in pot of boiling salted water until just tender but still firm to bite, about 20 minutes. Drain; cool.

Whisk oil, vinegar, garlic, rosemanry and nutmeg to blend in small bowl.

Season with salt and pepper; add cheese.

Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead.

Let stand at room temperature. Toss occasionally.) From the Auvergne region of France. Bon Appetit/May 94 Typed by Didi Pahl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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