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Epicurious

Lentil and Celery Root Salad

4.1

(12)

Recipe information

  • Yield

    Serves 4

Ingredients

1 1-to 1 1/4-pound celery root (celeriac)
1 cup French green lentils
6 tablespoons olive oil
3 tablespoons white wine vinegar
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh rosemary
Large pinch of ground nutmeg
1/2 cup crumbled blue cheese

Preparation

  1. Step 1

    Cook celery root in pot of boiling salted water until tender, about 45 minutes. Drain, cool and peel. Cut enough of root into 1/4-inch cubes to yield 1 1/2 cups.

    Step 2

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

    Step 3

    Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in small bowl. Season with salt and pepper; add cheese.

    Step 4

    Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead. Let stand at room temperature. Toss occasionally.)

TagsSaladSalad DressingCelery RootRoot VegetableVegetableGreen LentilLentilBean and LegumeBlue CheeseCheeseDairySideStarterDinnerVegetarianVeganNut FreeGluten FreeBon Appétit
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