Italian Celeriac and Walnut salad
From Randall H. Harber
Separate the leaves of radicchio and arrange them on individual serving plates.
Peel and slice the celeriac into thin slices -- about 1/8 inch. Dip the slices in water that has been acidulated with lemon juice to prevent them from turning brown. Remove the slices, pat dry, and then julienne into thin strips with a chef's knife.In a salad bowl mix salt to taste with the balsamic vinegar. Add the walnut oil and whip into an emulsion. Add the julienned celeriac and the chopped walnut meats. Toss. Place a serving of the celeriac-walnut mixture on each plate. Add a few grindings of black pepper and serve.
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