Green beans and celery root salad with mustard vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Fresh lemon juice |
| 2 | teaspoons | Coarse-grained mustard |
| ½ | teaspoon | Salt |
| ¼ | cup | Olive oil |
| 1¼ | pounds | Celery root |
| 1 | pounds | Haricots verts; (thin green beans)*, |
| ; trimmed and cut | ||
| ; into 2-inch pieces | ||
Directions
*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 ⅛-inch slices and cut slices into ⅛-inch 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.
Serves 8.
Gourmet February 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.