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Root Vegetables And Baby Greens With Walnut Oil

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/4 cup 59ml Grated parsnip

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

    3. 1 lemon

    4. 3 tablespoons 45ml Walnut oil

    5. 1/4 cup 36g / 1 1/3oz Walnuts - toasted and chopped Salt - to taste Freshly-ground black pepper - to taste

    6. 1/2 lb 227g / 8oz Mixed baby greens - rinsed and dried

    7. 2 tablespoons 30ml Crumbled blue cheese, (such as Maytag)

    8. 1 tablespoon 15ml Chopped parsley - plus Extra Chopped parsley - for garnish

    Instructions Jump to Ingredients ↑

    1. 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.

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