Celery Root Salad w/Lentils and Bagna Cauda

Name: Celery Root Salad w/Lentils and Bagna Cauda
Ingredients: 1 cup (240 ml) bagna cauda; ½ bunch (1.2 oz | ¾ cup | 34 g) parsley, stemmed, leaves kept whole; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 cups (400 g) black or green lentils; ½ cup (120 ml) white wine; 4 cups (1 L) water; 2 cups (400 g) black or green lentils; 2 lemons (3 fl oz | 90 ml), zest and juice; 2 medium (2 to 3 lb | 3 cups | 910 g to 1.4 kg) celery roots, ends trimmed, peeled, cut into matchsticks; Neutral oil; 1 large onion (½ lb | 1 cup | 230 g), cut into thin slices

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

When someone asks, “What is your style of food?” I always wish I could make them a bowl of this dish. It is deeply flavorful and balanced: the salty, garlicky bagna cauda with the light, creamy tang of the celery root.

Ingredients

Neutral oil
1 large onion (½ lb | 1 cup | 230

Fish course
Side dish
Pescatarian
Gluten-free

Method

Heat a glug of oil in a saucepan and sweat the onion with a big pinch of salt and pepper, about 5 minutes. Add the white wine and cook until evaporated. Add the lentils and toast for about 1 minute. Add the water, bring to a boil, reduce to a simmer, and cook until the lentils are cooked through and the water is evaporated, about 25 minutes.

Dress the cele