Yield: 1 Servings
|2 mediums||Bulbs celeriac; 1-1/2 pounds total|
|2 \N||Stalks celery|
|½ cup||Low fat buttermilk|
|2 tablespoons||Vegetable oil|
|1 tablespoon||Fresh lemon juice|
|\N \N||Salt and pepper; to taste|
|2 tablespoons||Capers; rinsed|
|1 tablespoon||Chopped fresh chervil; or 1 tsp. dried|
|1 tablespoon||Chopped fresh tarragon; or 1 tsp. dried|
Peel celeriac with a paring knife. Cut into 1" thick slices, then cut into very thin ribbons (use a mandoline if you have one), placing in cold water to prevent browning. Drain and blanch briefly in boiling salted water.
Squeeze out water and set aside.
Peel celery and slice on an angle as thinly as possible. Set aside.
In a blender or food processor, combine buttermilk, oil, lemon juice, and salt and pepper to taste. Process until smooth. Add capers and herbs and process 5-10 seconds, until coarsely chopped.
Combine celeriac and celery in a bowl and toss with the dressing. Serves 4.
Recipe by: Dec'93/Jan'94 Martha Stewart Living/cooking card Posted to MasterCook Digest by RST G <synapse7@...> on Oct 28, 1998, converted by MM_Buster v2.0l.