Root Vegetables And Baby Greens With Walnut Oil Recipe - Cooking Index
1/4 cup | 59ml | Grated parsnip |
1/4 cup | 27g / 1oz | Grated celery root |
Juice of 1 lemon | ||
3 tablespoons | 45ml | Walnut oil |
1/4 cup | 36g / 1.3oz | Walnuts - toasted and chopped |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1/2 lb | 227g / 8oz | Mixed baby greens - rinsed and dried |
2 tablespoons | 30ml | Crumbled blue cheese, (such as Maytag) |
1 tablespoon | 15ml | Chopped parsley - plus |
Extra Chopped parsley - for garnish |
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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