Trio of salads

Yield: 1 Servings

Measure Ingredient
1 pounds Celery root; peeled, grated
3 cups Coarsely grated carrots; (about 4)
3 cans Julienne beets; (8 1/4 ounce) drained
\N \N Minced fresh parsley
\N \N Minced fresh chives
¾ cup Olive oil
¼ cup Red wine vinegar
3 tablespoons Dijon mustard
2 \N Shallots; quartered
1 \N Garlic clove; halved
1 pinch Sugar
\N 6 Servings

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

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