Apple, Celery Root, And Fennel Salad

Ingredients:

• 1/4
  cup walnut oil or sunflower oil
• 2
  tablespoons cider vinegar
• 1
  tablespoon lemon juice
• 1
  small shallot, finely chopped (2 tablespoons)
• 1
  teaspoon honey mustard
• 1/4
  teaspoon salt
• 1/4
  teaspoon ground black pepper
• 4
  cups torn curly endive
• 1
  head butterhead (Boston) lettuce, torn
• 1
  red apple, cored and cut into matchstick-size pieces (1-3/4 cups)
• 1
  small celery root, peeled and cut into matchstick-size pieces (2 cups)
• 1
  small fennel bulb, trimmed, halved, and thinly sliced (1 cup)
• 2
  ounces shredded blue cheese* or feta cheese
• 1/3
  cup chopped walnuts, toasted

Directions:

1. For the dressing, in a screw-top jar combine oil, cider vinegar, lemon juice, shallot, honey mustard, salt, and pepper. Cover and shake well.
2. In a large bowl combine endive and butterhead lettuce. Add three-fourths of the dressing; toss to coat. Divide mixture among salad plates.
3. In the same bowl combine apple, celery root, and fennel. Toss with remaining dressing to coat. Divide evenly over greens. Top each salad with blue cheese and walnuts.

From the Test Kitchen

*TIP:

To make it easy to grate the blue cheese or feta cheese, buy a whole wedge (rather than crumbled) and freeze for 30 minutes before grating.

MAKE-AHEAD DIRECTIONS:

Prepare and store dressing in the refrigerator for up to 3 days. Bring dressing to room temperature before using. Continue as directed in Step 2.

Source: bhg.com

Farro With Sweet Potatoes, Braised Kale And Celery Root

Yield: 8 servings

Cook Time: 2 hours 5 minutes

Ingredients:

12 cups water

1 bunch kale--stems removed and reserved, leaves stacked, rolled and sliced crosswise

2 tablespoons plus 1½ teaspoons kosher salt, divided

1 tablespoon extra-virgin olive oil, plus extra for serving 

1 pound celery root, peeled and chopped into ¼-inch pieces

1 small yellow onion, halved and thinly sliced

2 garlic cloves, thinly sliced

1 dried bay leaf

1 cup farro

2 large sweet potatoes, peeled and chopped into ½-inch pieces

2 tablespoons chives, roughly chopped

½ cup arugula leaves

1 lemon, halved

Directions:


1. In a large pot set over high heat, bring the water to a boil. Add the kale stems and 2 tablespoons of the salt. Reduce the heat to medium and simmer for 1 hour. Pour through a fine-mesh sieve set over a large bowl; discard the kale stems.
2. In a large skillet set over medium heat, add 1 tablespoon of the olive oil and heat for 1 minute. Add the celery root, onion, garlic and bay leaf and cook, stirring often, until the onions are translucent, 2 to 3 minutes. Add the chopped kale and 6 cups of kale stock and bring to a simmer. Reduce the heat to medium-low and cook until the kale and celery root are tender, about 20 minutes. Strain the mixture through a fine-mesh sieve set over a large bowl. Save the cooked vegetables.
3. Make the farro: In a medium saucepan, add the farro and cover with 3 cups of reserved vegetable stock. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the farro is tender, about 40 minutes. Stir in the reserved cooked vegetables.
4. While the farro cooks, make the sweet potatoes: To a medium pot, add the sweet potatoes and enough water to nearly cover them (you want the water level about ½ inch below the potatoes). Set over high heat and bring to a boil, reduce the heat to medium-low and simmer until tender, about 20 minutes. Strain the potatoes into a fine-mesh sieve set over a medium bowl (reserve the cooking liquid). Transfer the potatoes to a blender along with ¾ cup of the reserved cooking liquid (enough to make a semi-thick purée). Add the remaining 1½ teaspoons of salt and purée until smooth, adding the remaining ¼ cup of cooking liquid if needed.
5. Serve the sweet potatoes topped with the farro-vegetable mixture, chives, a few arugula leaves, a squeeze of lemon juice and a drizzle of olive oil.  

Calories per Serving: 157; Sodium: 611mg; Total Carbohydrate: 31g; Fiber: 5g; Fat: 3g

Source: tastingtable.com