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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