Lentil and Celery Root Salad

Recipe by The FruitGuys

INGREDIENTS

• One large celery root (celeriac)
• 9 cups of water
• 1/2 teaspoon salt
• 1 cup French green lentils, rinsed and drained
• Three tablespoons olive oil
• Two tablespoons white wine vinegar
• Three cloves garlic, peeled, and minced
• One teaspoon minced fresh rosemary
• Large pinch of ground nutmeg
• 1/2 cup crumbled blue cheese

PREPARATION

1. Place celery root into a medium saucepan with 6 cups of cold water and ½ teaspoon salt. Bring salted water to a boil and cook the celery root until it is tender (about 45 minutes).
2. Drain, cool, and peel with a paring knife. Cut the celery root into 1/4-inch cubes.
3. In a separate pot, add rinsed and drained lentils to 3 cups of salted water.
4. Bring to a boil and then simmer until lentils become tender but still firm to bite (about 20 minutes).
5. Drain; cool.
6. Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in a small bowl.
7. Season with salt and pepper; add cheese.
8. Mix celery root, lentils, and dressing in a bowl. (Can be made 4 hours ahead. Let stand at room temperature. Toss occasionally.)