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Paul Virant - Vie
Seasonal SaladsAutumn
1/2 celery root, peeled and thinly sliced 1 med white turnip, washed and thinly sliced 1/2 small red onion, thinly sliced 1 lemon, juice and zest 3T honey vinegar 6T extra virgin olive oil 1T chopped chives 1/2c picked italian parsley 2T roasted pine nuts 1pc(2oz) smoked goat cheese salt and pepper
The night before serving, marinate the celery root, turnip, red onion with the lemon and vinegar. Season with salt and pepper, refrigerate overnight.
Right before serving add the olive oil, herbs, season properly and serve. Divide on four plates garnish with pine nuts and the goat cheese. Serve.
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