INGREDIENTS

INSTRUCTIONS

Recipe by Mark Hall
The Lemon and Mustard Vinaigrette dressing gives this traditional salad a
spicy and piquant quality. It can be served at room temp or chilled.
Remove coarse husk from the celery root. The root turns brown quickly, so
put it in some water with lemon juice while you are slicing it to keep it
from turning. Cut it into matchstick shapes and blanch in boiling water,
being careful not to overcook it. This should take about 2 min depending on
how large the "matchsticks" are. Then plunge the celery root into ice cold
water to stop the cooking.
Toss the dressing with the celery root. Let it marinate for at least 1 hr.
Variation: Use 1 C celery root and 1 c julienned carrots. Blanch each
vegetable separately and plunge into ice cold water to stop the cooking.
Toss with the dressing, marinate, and serve.
Yield: 2 C (4 servings)
Serving size = 1/2 C Cal 23; Fat 0.3g; Sat Fat trace; Cholesterol 0mg
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
Recipe by: Reversing Heart Disease, Dr. Dean Ornish Posted to Digest
eat-lf.v097.n197 by Reggie Dwork <reggie@reggie.com> on Aug 04, 1997

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