- 12 pounds Michigan celery
- 6 pounds celery root
- 6 pounds turnips
- 72 ounces white Caesar dressing
- 27 ounces baked Parmesan croutons
- Salt and white pepper to taste
Peel the vegetables. Thinly slice each vegetable on a mandolin or vegetable peeler. Julienne into two inch long, 1/8" wide very thin strips. Place each vegetable in a separate storage container. Cover and refrigerate until needed.
To Prepare a la carte Portion:
Place 4 ounces of celery, 2 ounces each of celery root and turnips in a stainless steel mixing bowl. Drizzle 1-1/2 ounces of dressing over the vegetables. Mix together using a rubber spatula. Season to taste with salt and white pepper.
Add 3/4 ounces of parmesan crouton pieces. Mix 2/3 times with a rubber spatula. Place in the center of a chilled serving plate. Serve immediately to prevent the cheese from becoming soft. The cheese may also be placed on the top of the salad.