Celery Root With Black Truffle Oil Vinaigrette
- Total Time
- About 30 minutes
- Rating
- Notes
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Ingredients
Yield:Six to eight servings
- 3medium-size celery roots, trimmed, peeled and julienned
- Ā½cup thinly sliced scallion greens
- 1large shallot, peeled and diced
- 1tablespoon Champagne vinegar
- Salt and freshly ground pepper to taste
- 4tablespoons extra-virgin olive oil
- 1jar black truffle oil, ā ounces
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
95 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 192 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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- Step 1
Soak the celery root in a large bowl of salted water for 20 minutes. Drain and rinse under cold water. Put in bowl, toss with scallion greens, and set aside. Combine the diced shallot and vinegar in a cup. Stir in a little salt. (Salad and vinaigrette can be prepared ahead up to this point.) Just before serving, add pepper to taste, olive oil and truffle oil to the shallot and vinegar mixture.
- Step 2
Toss the celery root mixture with the vinaigrette. Place on a platter with the fennel salad. Serve immediately.
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