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Root Vegetables And Baby Greens With Walnut Oil

  • Yield: 2 servings


  • 1/4 cup grated parsnip
  • 1/4 cup grated celery root
  • Juice of 1 lemon
  • 3 tablespoons walnut oil
  • 1/4 cup walnuts, toasted and chopped
  • Salt and pepper
  • 1/2 pound mixed baby greens, rinsed and dried
  • 2 tablespoons crumbled blue cheese (such as Maytag)
  • 1 tablespoon chopped parsley, plus extra for garnish


  • In a small bowl toss together parsnips, celery root, lemon juice, walnut oil and walnuts; season with salt and pepper. In a serving bowl combine greens, blue cheese and parsley. Pour julienned vegetable mixture over and toss gently to coat. Divide between two plates and garnish with parsley.