Celery Root, Apple and Farro Salad



Celery Root, Apple and Farro Salad

Serves 6
3 cups cooked farro (see note)
One celery root, peeled, and cut into julienne
2 apples, cored, and cut into julienne
1 cup Pecorino Romano cheese, cut into 1/2-inch dice
1/3 cup extra virgin olive oil
3 tablespoons apple cider vinegar
Salt and pepper
1/4 cup finely chopped Italian parsley
1. Put the cooled, cooked farro into a large bowl.
2. Add the celery root, apples, and cheese.
3. In a small bowl, whisk together the oil, and vinegar. Season with salt and pepper.
4. Pour the dressing over the farro mixture, and toss to coat. Add the parsley and toss again. Serve the salad at room temperature.
5. To cook farro: Cook 1 1/2 cups farro in boiling salted water for 15 to 20 minutes, until the farro is tender.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Waldorf Salad with Celery Root and Apples


Waldorf Salad with Celery Root and Apples
Serves 6
1 celery root, peeled, and cut into julienne
2 apples, cored, and cut into julienne
3 cups cooked shredded chicken
1/2 cup toasted chopped walnuts
1/2 cup golden raisins
1/2 cup vegetable oil
1/4 cup apple juice or cider
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon celery seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper
1. In a large salad bowl, combine the celery root, apples, chicken, walnuts and raisins.
2. In a separate bowl, whisk together the vegetable oil, apple juice, lemon juice, salt, celery seeds, dry mustard, and cayenne until blended.
3. Pour some of the dressing over the salad, and toss to combine. Serve the salad on salad greens.
Learn more about Celery Root Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips