Recipe - Lentil And Celery Root Salad

1 (1to1 One fourth lb) celery root
aka celeriac
1 cup French green lentils
6 tablespoon Olive oil
3 tablespoon White wine vinegar
1 One half teaspoon Minced garlic
1 teaspoon Minced fresh rosemary
Large pinch of ground
nutmeg
One half cup Crumbled blue cheese

Cook celery root in pot of boiling salted water until tender, about 45
minutes. Drain, cool and peel. Cut enough of root into One fourth inch cubes to
yield 1 One half cups.

Cook lentils in pot of boiling salted water until just tender but still
firm to bite, about 20 minutes. Drain; cool.

Whisk oil, vinegar, garlic, rosemanry and nutmeg to blend in small bowl.
Season with salt and pepper; add cheese.

Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead.
Let stand at room temperature. Toss occasionally.)

From the Auvergne region of France. Bon Appetit/May 94 Typed by Didi Pahl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini