Celery root, apple & walnut salad with shaved parmesean cheese

MAKES 4 SERVINGS

1/2 shallot, peeled and minced

1/4 cup apple cider vinegar

Salt to taste

3/4 cup extra virgin olive oil

3 tablespoons truffle oil

2 medium-sized celery roots, peeled and julienned

2 medium-sized Granny Smith apples, julienned

3 ounces walnuts, toasted and roughly chopped

20 sprigs parsley, leaves removed, half left whole, half chopped

5 ounces Parmesan cheese, shaved

To make the vinaigrette, place shallot, vinegar and salt, to taste, in a small bowl. Whisk in the olive oil and truffle oil. Set aside until you are ready to serve.

About 10 minutes before serving, combine the celery roots and julienned apples in a large bowl. Add the walnuts and chopped and whole leaf parsley. Season with salt and add the vinaigrette. Toss well. Add half of the cheese, and gently toss. Garnish the salad with the remaining cheese. Serve immediately.

Note: Dressing can be made two days in advance and kept chilled. The salad should be assembled right before serving to prevent the celery root and apple from oxidizing.

John Caputo, executive chef-partner at A Mano, Bin 36 and bin wine cafe

Nutrition facts per serving: 517 calories, 45 g fat, 10 g saturated fat, 31 mg cholesterol, 15 g carbohydrates, 17 g protein, 568 mg sodium, 3 g fiber