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- Source: Essence Of Emeril EE121
- Dish Type: Salads
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Root Vegetables and Baby Greens with Walnut Oil
Instructions
In a small bowl toss together parsnips, celery root, lemon juice, walnut oil and walnuts; season with salt and pepper. In a serving bowl combine greens, blue cheese and parsley. Pour julienned vegetable mixture over and toss gently to coat. Divide between two plates and garnish with parsley.
Yield: 2 servings
Ingredients
- 1/4 cup grated parsnip
- 1/4 cup grated celery root
- Juice of 1 lemon
- 3 tablespoons walnut oil
- 1/4 cup walnuts, toasted and chopped
- Salt and pepper
- 1/2 pound mixed baby greens, rinsed and dried
- 2 tablespoons crumbled blue cheese (such as Maytag)
- 1 tablespoon chopped parsley, plus extra for garnish
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