Italian Celeriac and Walnut salad

6 servings

Ingredients:

• 1 head of Treviso radicchio or Verona radicchio
• 2 cups julienned celeriac
• 1/3 cup coarsely chopped walnut meats
• 1 tablespoon balsamic vinegar
• 2 tablespoons walnut oil
• salt and pepper

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.

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