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Root Vegetables And Baby Greens With Walnut Oil

Courses: Salads
Serves: 2 people

Recipe Ingredients

1/4 cup 59mlGrated parsnip
1/4 cup 27g / 1ozGrated celery root
  Juice of 1 lemon
3 tablespoons 45mlWalnut oil
1/4 cup 36g / 1.3ozWalnuts - toasted and chopped
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 lb 227g / 8ozMixed baby greens - rinsed and dried
2 tablespoons 30mlCrumbled blue cheese, (such as Maytag)
1 tablespoon 15mlChopped parsley - plus
  Extra Chopped parsley - for garnish

Recipe 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.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-121 broadcast 11-15-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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