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SL: “Hey, Ken! Can you tell me about that celery root and dried cherry salad you guys used to do at Marlow? Everyone keeps mentioning how it’s their most favorite Marlow salad, like, ever.”

KW: “Hmmm, that’s another oldie from Sean and Dave, but it went something like this: hydrate dried cherries in wine, julienne to order celery root, toss matchsticks with nut vinaigrette, and chive batons, of course.”

Much later...

SL: “There’s cheese in it? Whoops.”

1⁄4 cup dried cherries

2 tablespoons honey

1⁄2 cup white wine

1 celery root, peeled

1⁄3 cup toasted hazelnuts

small bunch parsley leaves

small handful chives, cut into batons

1⁄4 cup sherry vinegar

1⁄2 shallot, minced

2 tablespoons hazelnut oil

olive oil



1⁄4 cup grated parmesan cheese (optional)

Hydrate the dried cherries with honey and wine in a small saucepan over medium-low heat. Cook until cherries plump, about five minutes. Cut the heat, and let cool in the pot. Thinly slice the celery root and julienne into matchsticks. Place in a large bowl.

Drain the cooled cherries and add to the bowl. Then add the hazelnuts, parsley, and chives. In a separate bowl, whisk together the sherry vinegar, shallot, and hazelnut oil and season well with salt and pepper. Add a healthy pour of olive oil to the mix. Whisk to combine. Pour the dressing over the salad and toss well to combine, seasoning with more salt and pepper, if needed. Add cheese, if you remember and like it.