Page 27 - Buzz Magazine - Issue 4 Fall 2022 | University of Rochester

Rosé with shaved celery
root, fennel, and apple
salad with Manchego and
Marcona almonds

Chef Tim Caschette created this recipe. He and
his wife, Janine, own Avvino, a Rochester, N.Y.
restaurant that serves American and global
cuisine. Overstreet recommends pairing this not-
so-typical salad with a versatile rosé.

Number of servings: 4
Prep time: 45-60 minutes

1 large fennel bulb (trimmed)
1 large celery root (cleaned)
1/2 red onion (sliced thin)
2 apples (sliced thin)
2 bunches baby kale APPLE CIDER VINAIGRETTE
6 oz hard Manchego cheese 1 cup apple cider (reduced by half and cooled)
3/4 cup Marcona almonds 1/4 cup cider vinegar
Salt and pepper 1 shallot (minced)
2 tablespoons chopped parsley 1 tsp thyme
Apple cider vinaigrette (follows) 3/4 cup canola oil
Oregano black pepper oil Salt and pepper

Slice celery root and fennel bulb paper thin with Add cider, vinegar, shallot, and thyme to a
a sharp knife or mandoline slicer. In a mixing small mixing bowl. Slowly whisk oil into mixture.
bowl, combine fennel, celery root, onion, apple, Salt and pepper to taste.
and kale. Dress with apple cider vinaigrette
and then add salt, pepper, and parsley to taste.
Divide over four plates and shave long shards OREGANO BLACK PEPPER OIL
of Manchego over salad. Finish with oregano 1/4 cup fresh oregano leaves
pepper oil and almonds. 2 tablespoons black pepper
1/2 cup olive oil

In a blender, mix all ingredients until smooth.

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