Directions:
- To make the vinaigrette, place shallot, vinegar and salt in a small bowl. Whisk in the olive oil and truffle oil. Set aside until ready to serve.
- About 10 minutes before serving, combine the celery roots and apples in a large bowl.
- Add the walnuts and chopped and whole leaf parsley. Season with salt and add the vinaigrette. Toss well.
- Add half the cheese and gently toss.
- Garnish the salad with the remaining cheese. Serve immediately.
- NOTE: dressing can be made 2 days in advance and kept chilled. The salad should be assembled right before serving to prevent the celery root & apple from oxidizing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 688.39 Kcal (2882 kJ) | ||
| Calories from fat | 627.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.72g | 107% | |
|---|---|---|---|
| Cholesterol | 24.1mg | 8% | |
| Sodium | 573.47mg | 24% | |
| Potassium | 217.87mg | 5% | |
| Total Carbs | 5.83g | 2% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 18.42g | 37% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 1.4mg | 8% | |
| Calcium | 444.5mg | 44% | |
| Amount Per 100 g | |||
| Calories | 471.82 Kcal (1975 kJ) | ||
| Calories from fat | 430.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.79g | 107% | |
|---|---|---|---|
| Cholesterol | 16.52mg | 8% | |
| Sodium | 393.06mg | 24% | |
| Potassium | 149.33mg | 5% | |
| Total Carbs | 3.99g | 2% | |
| Sugars | 1.18g | 7% | |
| Dietary Fiber | 1.41g | 8% | |
| Protein | 12.63g | 37% | |
| Vitamin C | 5.6mg | 14% | |
| Iron | 1mg | 8% | |
| Calcium | 304.7mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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