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Celery root usually needs a long time to cook, but here it's sliced thinly and blanched quickly, then tossed with a lemony dressing.Plus: More Vegetable Recipes and Tips

Bob Chambers
April 2013

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total:
30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk the lemon juice with the salt, pepper and thyme. Gradually whisk in the olive oil.

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  • In a large pot of boiling salted water, blanch the celery root until crisp-tender, about 1 minute; drain well and pat dry. Add the celery root to the lemon dressing and toss. Let cool slightly, then toss with the parsley. Transfer the salad to a bowl, crumble the feta on top and serve warm or at room temperature.

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