1 head romaine lettuce (cut lengthwise into long thin strips)
1 avocado (peeled & pitted & cut into chunks)
½ cup Spiced Vinaigrette
1 cup extra virgin olive oil
salt and pepper
1/3 cup freshly squeezed lemon juice
2 Tablespoons freshly ground toasted cumin
For the salad, toss together the celery root, cucumber, walnuts and onion in a medium mixing bowl. Add the avocado and, using about half of the vinaigrette, lightly dress the nuts. Place the romaine on a serving plate and dress with the remaining vinaigrette. Mound the avocado salad on top and serve, garnished with additional toasted walnuts, if desired.
For the Spiced Vinaigrette, combine the oil, lemon juice and cumin in a resealable container, a glass jar with a lid works well. Season with salt and pepper, to taste; cover, and shake vigorously to emulsify. Use immediately, or cover and store at room temperature for up to three days or in the refrigerator for up to one week. If refrigerated, bring to room temperature and shake to blend before using.