Celery Root With Black Truffle Oil Vinaigrette

• 3 medium-size celery roots, trimmed, peeled and julienned
• 1/2 cup thinly sliced scallion greens
• 1 large shallot, peeled and diced
• 1 tablespoon Champagne vinegar
• Salt and freshly ground pepper to taste
• 4 tablespoons extra-virgin olive oil
• 1 jar black truffle oil, 1/3 ounces

1. Soak the celery root in a large bowl of salted water for 20 minutes.
2. Drain and rinse under cold water.
3. Put in bowl, toss with scallion greens, and set aside.
4. Combine the diced shallot and vinegar in a cup.
5. Stir in a little salt.
6. (Salad and vinaigrette can be prepared ahead up to this point.)
7. Just before serving, add pepper to taste, olive oil and truffle oil to the shallot and vinegar mixture.
8. Toss the celery root mixture with the vinaigrette.
9. Place on a platter with the fennel salad.
10. Serve immediately.

celery, scallion greens, shallot, vinegar, salt, extravirgin olive oil, truffle oil

Taken from cooking.nytimes.com/recipes/1096 (may not work)