Celery Root With Black Truffle Oil Vinaigrette

1. 1

   Soak the celery root in a large bowl of salted water for 20 minutes.

2. 2

   Drain and rinse under cold water.

3. 3

   Put in bowl, toss with scallion greens, and set aside.

4. 4

   Combine the diced shallot and vinegar in a cup.

5. 5

   Stir in a little salt.

6. 6

   (Salad and vinaigrette can be prepared ahead up to this point.)

7. 7

   Just before serving, add pepper to taste, olive oil and truffle oil to the shallot and vinegar mixture.

8. 8

   Toss the celery root mixture with the vinaigrette.

9. 9

   Place on a platter with the fennel salad.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.