Savoy Cabbage And Celery Root Salad With Walnut Vinaigrette.

• For the Salad
• 1 medium head Savoy Cabbage, cut in half and thinly sliced
• 1 medium Celery root, peeled and grated on the large holes side of a grater or chopped in matchstick size
• 1 large English or 3 small young, fresh Persian cucumbers, peeled, cut in half, seeded and sliced in half-moon thin slices
• 2 tablespoons celery or parsley leaves coarsely chopped
• 1 big pinch of salt
• For the Walnut Vinaigrette
• 1/2 cup toasted walnuts, chopped
• 2 garlic cloves chopped
• 1 1/2 tablespoons white wine or champagne vinegar
• 1/3 cup canola oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Zest and juice of 1 lemon

1. In a large mixing bowl combine cabbage, celery root, cucumber and a large pinch of salt.rnTransfer to a large colander, place on top of the bowl and refrigerate for about 1 hour to drain-of the excess liquid.
2. In a mortar and pestle or mini processor crush walnuts and garlic, salt, pepperrnand lemon zest until it becomes a homogeneous mixture.
3. Whisk in vinegar and oil, taste and if needed add more salt and pepper.rnSqueeze some more lemon juice right before serving to brighten the flavor.
4. To assemble the salad:rnGet out the salad from refrigerator, discard the accumulated liquid and return to mixing bowl.
5. Pour walnut vinaigrette over vegetables, add celery or parsley leaves and gently toss the salad.

salad, head savoy cabbage, celery root, cucumbers, celery, salt, vinaigrette, walnuts, garlic, white wine, canola oil, salt, freshly ground black pepper, lemon

Taken from food52.com/recipes/12921-savoy-cabbage-and-celery-root-salad-with-walnut-vinaigrette (may not work)