| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Dressings, Fruit, Green, Green plus |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Raspberry vinegar |
| 1/8 |
ts |
Salt |
|
|
Freshly ground pepper |
| 2 |
ts |
Dijon mustard |
| 2 |
ts |
Honey |
| 1/3 |
c |
Extra virgin olive oil |
|
|
Salad Ingredients |
| 3 |
|
Blood oranges; (oranges or grapefruit) |
| 1 |
|
Celery root; (celeriac) |
|
|
Mixed salad greens |
INSTRUCTIONS
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@email.msn.com> on Mar
17, 1998
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