Sliced Root Vegetable Salad - Rachael Ray Every Day

Sliced Root Vegetable Salad

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Sliced Root Vegetable Salad
  • Prep Time
  • 8Servings

Ingredients

  • 1 cup coarsely chopped toasted walnuts
  • 1 large shallot, chopped (about 1/2 cup)
  • 1/4 cup EVOO
  • 1 lemon, juiced (about 3 tbsp.)
  • 3 tablespoons white wine vinegar
  • 2 tablespoons walnut oil
  • 1 teaspoon Dijon mustard
  • 1 small celery root (1 lb.) - peeled, quartered and sliced paper thin
  • 5 small Jerusalem artichokes, peeled and sliced paper thin
  • 1 bulb fennel (10 oz).- outer layers removed, halved and sliced paper thin
  • 1 medium parsnip (4 to 5 oz.), peeled and sliced paper thin
  • 1 small carrot, peeled and shaved into strips with a vegetable peeler
  • 1/2 cup shaved pecorino (9 oz.)
  • 3/4 cup celery leaves, for garnish

Preparation

In a large bowl, whisk together the first 7 ingredients; season with salt and pepper. Add the vegetables and pecorino; toss to coat. Just before serving, garnish the salad with the celery leaves.