| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
February 19 |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Fresh lemon juice |
| 2 |
t |
Coarse-grained mustard |
| 1/2 |
t |
Salt |
| 1/4 |
c |
Olive oil |
| 1 1/4 |
lb |
Celery root |
| 1 |
lb |
Haricots verts, thin green |
|
|
beans* |
|
|
trimmed and cut |
|
|
into 2-inch pieces |
INSTRUCTIONS
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 1/8-inch slices and cut slices into 1/8-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.
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