Trio of salads
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Celery root; peeled, grated |
| 3 | cups | Coarsely grated carrots; (about 4) |
| 3 | cans | Julienne beets; (8 1/4 ounce) drained |
| Minced fresh parsley | ||
| Minced fresh chives | ||
| ¾ | cup | Olive oil |
| ¼ | cup | Red wine vinegar |
| 3 | tablespoons | Dijon mustard |
| 2 | Shallots; quartered | |
| 1 | Garlic clove; halved | |
| 1 | pinch | Sugar |
| 6 | Servings | |
Directions
SALAD
DIJON MUSTARD VINAIGRETTE
For Salad: In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes.
Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt and pepper to season to taste. Arrange salads on platter. Sprinkle with parsley and chives and serve.
For Vinaigrette: Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1⅓ cups.
Bon Appétit May 1991 Eleanor Moscatel: Sixth Arrondissement, Paris Per serving: 1576 Calories; 165g Fat (91% calories from fat); 6g Protein; 30g Carbohydrate; 0mg Cholesterol; 921mg Sodium NOTES : Epicurious
Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998