Blood oranges and celery root with mustard vinaigrette
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Raspberry vinegar |
| ⅛ | teaspoon | Salt |
| Freshly ground pepper | ||
| 2 | teaspoons | Dijon mustard |
| 2 | teaspoons | Honey |
| ⅓ | cup | Extra virgin olive oil |
| Salad Ingredients | ||
| 3 | Blood oranges; (oranges or grapefruit) | |
| 1 | Celery root; (celeriac) | |
| Mixed salad greens | ||
Directions
In a small bowl, combine the vinegar, salt, and pepper to taste. Using a small whisk, stir until the salt dissolves. Add the mustard and honey and whisk to blend. Add the olive oil and whisk.
To make salad: Peel the oranges, section and remove the membranes. Peel the celery root and shred. Mix shredded celery root with half the dressing. Mix remaining dressing with the lettuce. Arrange lettuce on plates, add orange sections, mound shredded celery root in center. NOTES : Use the regular oranges or grapefruit when blood oranges are not available.
Recipe by: Williams-Sonoma
Posted to recipelu-digest by "Susan Mori" <bonaparte@...> on Mar 17, 1998