Green Beans And Celery Root Salad With Mustard Vinaigrette
Recipe By : Gourmet Magazine, Feb 1994
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Peas Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Fresh lemon juice
2 ts Coarse-grained mustard
1/2 ts Salt
1/4 c Olive oil
1 1/4 lb Celery root
1 lb Haricots verts (thin green
- beans) * -- trimmed, cut into
- 2" 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" slices and cut slices into 1/8" strips. Add
celery root to dressing and toss to coat.
In a saucepan of boiling salted water boil haricots verts until
crisp-tender, about 4 minutes, and drain. Refresh haricots verts
under cold water and drain well. Add haricots verts to celery root
mixture with salt and pepper to taste and toss well.
