White Salad with Castelmagno Cheese
Need From preparation to the plate, this recipe takes around 45 minutes.
Puree 1/2 cup cheese and vinegar in blender until smooth. With machine running, gradually add oil. Season dressing to taste with salt and pepper.
Mix parsnip and all remaining ingredients in large bowl.
Pour dressing over; toss to coat.
Sprinkle remaining cheese atop salad.
*A mild cow's-milk blue cheese from the Piedmont region of Italy.
1large headwhite Belgian endive, quartered lengthwise, thinly sliced lengthwise0medium headscauliflower, trimmed, thinly sliced lengthwise0largescelery root, peeled, thinly sliced5TbspsChampagne vinegar198gramsCastelmagno cheese* or Maytag blue cheese, crumbled, divided (about 1 scant cup)1smallfennel bulb, halved, cored, thinly sliced crosswise2mediumsJerusalem artichokes, peeled, thinly sliced crosswise1mediumleek (white part only), halved, thinly sliced crosswise118millilitersextra-virgin olive oil1largeparsnip, peeled, thinly sliced crosswise1smallturnip, halved, thinly sliced