 |
Green Beans And Celery Root Salad With Mustard Vinaigrette
Recipe By : Gourmet February 1994
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Salads & Salad Dressings To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons fresh lemon juice
2 teaspoons mustard -- coarse-grained
1/2 teaspoon salt
1/4 cup olive oil
1 1/4 pounds celery root
1 pound haricots verts -- (thin green beans)*,
-- trimmed and cut
-- into 2-inch pieces
*available at specialty produce markets
In a large bowl whisk together lemon juice, mustard, and salt and add oil in a
stream, whisking.
With a sharp knife cut off ends of celery root and cut off peel. Rinse and dry
celery root and halve lengthwise. Cut celery root crosswise into 1/8-inch sli
ces and cut slices into 1/8-inch strips. Add celery root to dressing and toss
to coat.
In a saucepan of boiling salted water boil haricots verts until crisp-tender, a
bout 4 minutes, and drain. Refresh haricots verts under cold water and drain w
ell. Add haricots verts to celery root mixture with salt and pepper to taste a
nd toss well.
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
|
