Recipe information
Yield
8 Servings
Ingredients
7
ounces Castelmagno cheese* or Maytag blue cheese, crumbled, divided (about 1 scant cup)
5
tablespoons Champagne vinegar
1
/2 cup extra-virgin olive oil
1
large parsnip, peeled, thinly sliced crosswise
1
small fennel bulb, halved, cored, thinly sliced crosswise
1
large head of white Belgian endive, quartered lengthwise, thinly sliced lengthwise
1
small turnip, halved, thinly sliced
1
medium leek (white part only), halved, thinly sliced crosswise
1
/4 large celery root, peeled, thinly sliced
1
/4 medium head of cauliflower, trimmed, thinly sliced lengthwise
2
medium Jerusalem artichokes, peeled, thinly sliced crosswise
Need to make a substitution?
Preparation
Step 1
Puree 1/2 cup cheese and vinegar in blender until smooth. With machine running, gradually add oil. Season dressing to taste with salt and pepper.
Step 2
Mix parsnip and all remaining ingredients in large bowl. Pour dressing over; toss to coat. Sprinkle remaining cheese atop salad.