White Salad with Castelmagno Cheese

Name: White Salad with Castelmagno Cheese
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

By Al di La in Brooklyn NY

August 31, 2005

Recipe notes