- 1 1-to 1 1/4-pound celery root (celeriac)
- 1 cup French green lentils
- 6 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced fresh rosemary
- Large pinch of ground nutmeg
- 1/2 cup crumbled blue cheese
- Cook celery root in pot of boiling salted water until tender, about 45 minutes. Drain, cool and peel. Cut enough of root into 1/4-inch cubes to yield 1 1/2 cups.
- Cook lentils in pot of boiling salted water until just tender but still firm to bite, about 20 minutes. Drain; cool.
- Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in small bowl. Season with salt and pepper; add cheese.
- Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead. Let stand at room temperature. Toss occasionally.)