NoMad At Home: The Humm Dog with Bacon, Black Truffle and Celery

• 5 tablespoons peeled celery root, diced 1/4 inch
• 4 tablespoons celery, diced 1/4 inch
• 3 tablespoons half-sour pickles, diced 1/4 inch
• 1 tablespoon Pickled mustard seeds
• 1 tablespoon white balsamic vinegar
• 1 teaspoon black truffle, diced 1/4 inch
• 4 tablespoons mayonnaise
• 2 teaspoons black truffles, finely chopped
• Canola oil, for frying
• 4 slices bacon
• 4 hot dogs
• 4 hot dog buns
• 4 slices Gruyere
• Celery heart leaves

1. Bring a pot of salted water to a boil over high heat and prepare an ice bath.
2. Blanch the celery root in the boiling water until tender, about 5 minutes, and shock in the ice bath.
3. Blanch the celery in the boiling water until tender, about 3 minutes, and shock in the ice bath.
4. When cold, drain the celery root and celery from the ice bath.
5. Transfer the vegetables to paper towels to drain any excess water.
6. In a mixing bowl, combine the blanched vegetables with the pickles, pickled mustard seeds, and vinegar and mix well.
7. When ready to plate, fold in the diced black truffle.

celery root, celery, halfsour pickles, seeds, white balsamic vinegar, black truffle, mayonnaise, black truffles, canola oil, bacon, hot dog buns, gruyere, heart leaves

Taken from www.foodrepublic.com/recipes/nomad-at-home-the-humm-dog-with-bacon-black-truffle-and-celery/ (may not work)