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Root Vegetables And Baby Greens With Walnut Oil

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Grated parsnip

  2. 1/4 cup 27g / 1oz Grated celery root

  3. Juice of 1 lemon

  4. 3 tablespoons 45ml Walnut oil

  5. 1/4 cup 36g / 1 1/3oz Walnuts - toasted and chopped

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 1/2 lb 227g / 8oz Mixed baby greens - rinsed and dried

  9. 2 tablespoons 30ml Crumbled blue cheese, (such as Maytag)

  10. 1 tablespoon 15ml Chopped parsley - plus

  11. Extra Chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. This recipe yields 2 servings.

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