CELERY ROOT WITH BLACK TRUFFLE OIL VINAIGRETTE

Celery Root With Black Truffle Oil Vinaigrette image

Provided by Molly O'Neill

Time 30m

Yield Six to eight servings

Number Of Ingredients 7

Ingredients

3 medium-size celery roots, trimmed, peeled and julienned
1/2 cup thinly sliced scallion greens
1 large shallot, peeled and diced
1 tablespoon Champagne vinegar
Salt and freshly ground pepper to taste
4 tablespoons extra-virgin olive oil
1 jar black truffle oil, 1/3 ounces

Steps:

Soak the celery root in a large bowl of salted water for 20 minutes. Drain and rinse under cold water. Put in bowl, toss with scallion greens, and set aside. Combine the diced shallot and vinegar in a cup. Stir in a little salt. (Salad and vinaigrette can be prepared ahead up to this point.) Just before serving, add pepper to taste, olive oil and truffle oil to the shallot and vinegar mixture.
Toss the celery root mixture with the vinaigrette. Place on a platter with the fennel salad. Serve immediately.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 192 milligrams, Sugar 2 grams