| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
New text im, Cooking rig |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Celery Root; peeled |
| 3/4 |
c |
Mayonnaise (Homemade Preferred) |
| 1/3 |
c |
Buttermilk |
| 3 |
tb |
Whole Grain Mustard |
| 1 1/2 |
tb |
Smooth Dijon Mustard |
| 2 |
tb |
Fresh Lemon Juice |
| 2 |
ts |
Sherry Or Brown Rice Vinegar |
|
|
Salt And Freshly Ground Pepper Garnish– |
|
|
Savory young greens such as arugula |
|
|
Sieved Hard Boiled Egg |
|
|
Chopped Chives. |
INSTRUCTIONS
Finely julienne the celery root by hand or with a mandoline or similar
cutter and set aside in a bowl. In a separate bowl mix together the
mayonnaise, buttermilk, mustards, lemon juice and vinegar until smooth.
Stir in celery root to evenly coat and season to taste with salt and
pepper.
To serve: Place greens attractively on chilled plates. Mound salad on top
and sprinkle sieved hard boiled egg and chives over top.
Yield: 6 cups or 6 to 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9630
Posted to MC-Recipe Digest V1 #229
Date: Sun, 29 Sep 1996 07:09:47 -0400
From: billspa@icanect.net (Bill Spalding)
A Message from our Provider:
“Don’t confuse God’s patience with his final response”