A fun idea: Paper-thin slices of white vegetables are dressed with an Italian blue cheese vinaigrette.
Recipe information
Yield
Al di La, Brooklyn, NY
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
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. Mix parsnip and all remaining ingredients in large bowl. Pour dressing over; toss to coat. Sprinkle remaining cheese atop salad.
Step 2
*A mild cow's-milk blue cheese from the Piedmont region of Italy.
