Italian Celeriac and Walnut Salad
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INGREDIENTS 1 head radicchio
2 cups julienned celeriac
1/3 cup coarsely chopped walnuts
1 tablespoon balsamic vinegar
2 tablespoons walnut oil
Salt and pepperSeparate the leaves of radicchio and arrange them on individual serving plates.
Peel and slice the celeriac into thin slices - about 1/8-inch thick. Dip the slices in water that has been acidulated with lemon juice to prevent them from turning brown. Remove the slices, pat dry, and then julienne into thin strips with a chef's knife.
In a salad bowl mix salt to taste with the balsamic vinegar. Add the walnut oil and whip into an emulsion. Add the julienned celeriac and the chopped walnuts. Toss. Place a serving of the celeriac-walnut mixture on each plate. Add a few grindings of black pepper and serve.
6 servings